INGREDIENTS
Cookies
1
tablespoon ground cinnamon
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
Glaze
2
tablespoons butter or margarine, softened
1
teaspoon vanilla bean paste or vanilla
DIRECTIONS
1
Heat oven to 350°F. Line cookie sheet with cooking parchment paper or spray with cooking spray. In small bowl, stir granulated sugar and cinnamon; set aside.
2
On lightly floured surface, roll out dough into 9x6-inch rectangle. Spread cinnamon-sugar over dough; gently press into dough. Carefully roll up dough, starting at short side, into log; sprinkle with any cinnamon-sugar that falls out.
3
Cut dough into 12 (1/2-inch) slices, using sharp knife; place slices 2 inches apart on cookie sheet.
4
Bake 15 to 18 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely before glazing.
5
In small bowl, beat all glaze ingredients, except warm water, with spoon until smooth. If necessary, add warm water, 1 tablespoon at a time, until desired consistency.
6
Drizzle glaze over cooled cookies; let stand until set. Store in airtight container, using waxed paper between cookie layers.
High Altitude (3500-6500 ft)
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