Cinnamon and Chocolate Christmas Cookiesby Michele Cheplic | More from this Blogger 17 Dec 2008 04:51 PM Are they cinnamon buns or cookies? That's what I wondered when I first saw the lovely array of Christmas treats my preschooler's cooking class presented to parents at their holiday party the other day. Don't get me wrong; they were lovely looking goodies, but at first glance I wasn't quite sure what I was biting into. Turns out the cinnamon spirals laced with ooey-gooey vanilla icing were in fact cookies. And darn good ones at that. If you have cinnamon lovers in your home, these Cinnamon Bun Cookies won't last long. They are that good. Another one of my favorite cookies from the party was a Double Chocolate Brownie Cookie. I dubbed it the chocoholic's kryptonite. It was sweet, chewy, rich and every single bite was filled with fudgy goodness. CINNAMON BUN COOKIES Ingredients: 1 roll refrigerated sugar cookie dough, any brand 1/2 stick butter, melted 2 tablespoons sugar 2 tablespoons cinnamon 3 cups powdered sugar, divided About 1/4 cup milk 1 to 1 1/2 teaspoon vanilla Directions: Preheat oven to 350 degrees. Roll cookie dough out on smooth surface using 1 cup powdered sugar (instead of flour) to prevent the dough from sticking to surface and rolling pin. Roll into a rectangle about 1/8 to 1/4 inch thick. Brush top with melted butter. Mix sugar and cinnamon in a baggie, sprinkle generously with the sugar-cinnamon mixture. Roll from the longest side, cut into 1/2 inch thick slices. Place spiral side up on lightly greased cookie sheet. Bake for 8 to 10 minutes or until golden brown on edges. Let cool on sheet for about 2 minutes, then remove to flat surface to cool completely. In a medium mixing bowl, combine 2 cups powdered sugar, 1 to 1 1/2 teaspoon vanilla, and milk (add milk gradually until desired consistency is reached). Beat until smooth, adding extra powdered sugar or milk (and vanilla, if needed) until desired consistency and volume is reached. Pour into a baggie, cut off very small corner of bag and drizzle liberally over cooled cookies. Let stand for several hours or overnight for glaze to set. DOUBLE CHOCOLATE BROWNIE COOKIES Ingredients: 2/3 cup shortening 1-1/2 cups packed light brown sugar 1 tablespoon water 1 teaspoon vanilla extract 2 eggs 1-1/2 cups all-purpose flour 1/3 cup cocoa 1/2 teaspoon salt 1/4 teaspoon baking soda 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Chips 1/4 cup chopped walnuts Directions: Heat oven to 375 degrees. Beat shortening, brown sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add eggs; beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop dough 2 inches apart onto ungreased cookie sheet. Sprinkle chopped walnuts on each cookie, pressing down lightly. Bake 7 to 9 minutes. Do not overbake. Makes about 30 cookies. Related Articles: How to Make Lollipop Cookies and Gourmet Chocolate Truffles Simple Sweet Treats to Take to Holiday Parties Making Holiday Fudge and Other Chocolate Christmas Treats How to Have a Choco-licious Christmas Coconut Candy Cane Cookies and Mega Chocolate Delights Ideas for Edible Christmas Gifts How to Make Homemade Peppermint Bark and Other Sweet Holiday Treats Kids in the Kitchen: How to Make Cute Chocolate Christmas Mice Making Edible Reindeer and Other Holiday Treats with Your Kids Have Yourself a Minty Little Christmas Learn more about Michele Cheplic  Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. Relevantfood tags children | Scrapbooking | holidays | Food | christmas | Kids | baby | weight loss | Coupons | ideas User Comments  Michele Cheplic |
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More food tagschildren | Scrapbooking | holidays | Food | christmas | Kids | baby | weight loss | Coupons | ideas |
