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Category: Cookies
Prep Time: Cook Time: Total Time:
Nut Filling (recipe follows)
Cookies
1/4 cup butter, softened
1/4 cup shortening
2 ounces cream cheese, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/4 cup caramel baking bits (see Note)
Frosting (recipe follows)
3/4 cup finely chopped pecans, for topping
Preheat oven to 375 F. Lightly grease a cookie sheet or line a baking sheet with Silpat or parchment paper.
Prepare the Nut Filling and set it aside.
To prepare the dough, combine the softened butter, shortening and 2 ounces softened cream cheese in a large bowl. Beat with an electric mixer on medium-high speed for 30 seconds. Add the brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, egg and vanilla. extract. Mix until combined, then slowly beat the flour into the mixture until well mixed.
To assemble the Cinnamon Roll Cookies, measure a heaping teaspoon of reserved Nut Filling and roll it into a ball. Press 3 caramel bits into the center of the ball of filling. Take a heaping tablespoon of cookie dough and wrap the dough around the ball of filling. Place the cookie on the prepared cookie sheet. Continue forming and wrapping cookies, placing cookies about 2 inches apart. (You may have about 2 tablespoons of filling left over.) Bake for 8 to 10 minutes, until barely golden; do not over bake. (As they bake, they will flatten slightly.) Remove the cookies from the oven and allow to cool.
Frost Cover the tops of the cookies with frosting and sprinkle on chopped pecans on top. Reserve remaining frosting, about 3/4 cup, for another use.
Makes approximately 21 cookies.
Nut Filling: In a medium bowl, combine 1 cup mixed nuts, finely chopped, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon. Using a pastry blender, cut in 4 tablespoons unsalted butter until mixture clings together.
Frosting: In a medium bowl, beat together 11/2 cups powdered sugar and 1/2 cup (1 stick) softened butter until well blended. Add 1 tablespoon heavy whipping cream and 1 teaspoon vanilla extract. Blend until smooth.
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CINNAMON ROLL COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
Nut Filling (recipe follows)
Cookies
1/4 cup butter, softened
1/4 cup shortening
2 ounces cream cheese, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/4 cup caramel baking bits (see Note)
Frosting (recipe follows)
3/4 cup finely chopped pecans, for topping
Preheat oven to 375 F. Lightly grease a cookie sheet or line a baking sheet with Silpat or parchment paper.
Prepare the Nut Filling and set it aside.
To prepare the dough, combine the softened butter, shortening and 2 ounces softened cream cheese in a large bowl. Beat with an electric mixer on medium-high speed for 30 seconds. Add the brown sugar, baking powder, salt, ground cinnamon, ground nutmeg, egg and vanilla. extract. Mix until combined, then slowly beat the flour into the mixture until well mixed.
To assemble the Cinnamon Roll Cookies, measure a heaping teaspoon of reserved Nut Filling and roll it into a ball. Press 3 caramel bits into the center of the ball of filling. Take a heaping tablespoon of cookie dough and wrap the dough around the ball of filling. Place the cookie on the prepared cookie sheet. Continue forming and wrapping cookies, placing cookies about 2 inches apart. (You may have about 2 tablespoons of filling left over.) Bake for 8 to 10 minutes, until barely golden; do not over bake. (As they bake, they will flatten slightly.) Remove the cookies from the oven and allow to cool.
Frost Cover the tops of the cookies with frosting and sprinkle on chopped pecans on top. Reserve remaining frosting, about 3/4 cup, for another use.
Makes approximately 21 cookies.
Nut Filling: In a medium bowl, combine 1 cup mixed nuts, finely chopped, 1/2 cup packed brown sugar and 1 teaspoon ground cinnamon. Using a pastry blender, cut in 4 tablespoons unsalted butter until mixture clings together.
Frosting: In a medium bowl, beat together 11/2 cups powdered sugar and 1/2 cup (1 stick) softened butter until well blended. Add 1 tablespoon heavy whipping cream and 1 teaspoon vanilla extract. Blend until smooth.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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