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Cinna-spin Cookies




Source of Recipe


Betty Crocker






Recipe Introduction


Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.






List of Ingredients



• Cookies:
  
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 cup butter or margarine, softened
  
• 1 egg, slightly beaten
  
• 1 tablespoon ground cinnamon
  
• Glaze:
  
• 1 cup powdered sugar
  
• 2 tablespoons milk
  
• 1/4 teaspoon vanilla
  






Instructions



1. Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
   
2. On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
   
3. On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
   
4. Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
   
5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
   






Final Comments


Makes: 2 1/2 dozen cookies

To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies.