For the cookies:
3 cups ap flour
1 tsp baking powder
1/2 tsp salt
1 cup dairy free butter
1 1/2 cup sugar
1 1/2 tsp vanilla extract
1/2 almond extract - optional
2 eggs
For the filling:
1 1/4 c granulated sugar
2/3 tbs cinnamon
1/3-1/2 stick of dairy free butter melted
For the icing:
2 c powdered sugar
3tbs + water
In the bowl of a stand mixer beat together the dairy free butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly beat in the flour mixture until fully absorbed. Add all the dry ingredients and mix throughly. The dough will be soft. Shape into a ball and wrap tightly in plastic wrap. Refrigerate for at least two hours.
Remove from fridge and separate dough into two disks, Roll out to approximately 1/4" thick. Melt dairy free butter and let cool. Then "paint" one side of rolled out dough. Sprinkle cinnamon sugar mixture over the top. Roll length wise into a log. Wrapped in plastic wrap tightly and pop in the freezer for about 30 minutes.
Preheat oven to 350° and line a baking sheet with parchment paper. Removed from the freezer, and slice about 3/4 of an inch. FaceTime prepared sheet about 2" apart. Bake for 10 to 12 minutes until bottoms a little golden brown.
In a separate bowl, mix, powdered sugar, and water to desired thickness for glaze. Once cookies, have cool, slowly dip, or drizzle on top.
Enjoy!
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