I was looking through a Martha Stewart Living magazine February 2009 and saw this cookie and decided to try it. Cinnamon and walnuts sounded like a great combo. These cookies are the best. However, they are a bit of a pain to make you have to keep putting it in the frig to get cold.
Cinnamon Swirl Cookies
Ingredients:
2 1/2 cups unbleached flour
you will need a bit more for rolling the dough
1 tsp. salt
1/2 tsp. baking soda
1 cup softened butter
1 cup white sugar
1/4 tsp. grated orange zest
2 large eggs
Filling:
4 tbsp. softened butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 cup chopped walnuts, toasted
1/2 tsp. cinnamon
Directions:
Make the dough: Sift flour, salt and baking soda in a large bowl.
Beat butter, sugar and orange zest in a mixer on medium speed until smooth, about 3 minutes.
Beat in eggs on at a time.
Reduce speed and gradually add flour until just combined.
Divide dough in half and wrap each in plastic wrap and refrigerate for at least one hour or over night.
On a well floured surface roll dough into a rectangle of 10 X 12 inches. Transfer this onto a cookie sheet and refrigerate for about 10 minutes.
Make filling until crumbly. Crumble mixture evenly over rectangles.
Starting at long edge roll first rectangle into log and wrap in parchment paper and refrigerate for 1 hour or over night.
Preheat oven 350º.
Cut each long crosswise into 1/4 inch thick slices.
Transfer onto parchment lined cookie sheets and bake until edges are golden brown, about 19 minutes.
Let cool on sheets on wire racks.
Cookies will keep, covered for up to 3 days.
Ingredients:
2 1/2 cups unbleached flour
you will need a bit more for rolling the dough
1 tsp. salt
1/2 tsp. baking soda
1 cup softened butter
1 cup white sugar
1/4 tsp. grated orange zest
2 large eggs
Filling:
4 tbsp. softened butter
1/2 cup light brown sugar
1/2 cup dark brown sugar
1/2 cup chopped walnuts, toasted
1/2 tsp. cinnamon
Directions:
Make the dough: Sift flour, salt and baking soda in a large bowl.
Beat butter, sugar and orange zest in a mixer on medium speed until smooth, about 3 minutes.
Beat in eggs on at a time.
Reduce speed and gradually add flour until just combined.
Divide dough in half and wrap each in plastic wrap and refrigerate for at least one hour or over night.
On a well floured surface roll dough into a rectangle of 10 X 12 inches. Transfer this onto a cookie sheet and refrigerate for about 10 minutes.
Make filling until crumbly. Crumble mixture evenly over rectangles.
Starting at long edge roll first rectangle into log and wrap in parchment paper and refrigerate for 1 hour or over night.
Preheat oven 350º.
Cut each long crosswise into 1/4 inch thick slices.
Transfer onto parchment lined cookie sheets and bake until edges are golden brown, about 19 minutes.
Let cool on sheets on wire racks.
Cookies will keep, covered for up to 3 days.
