FNB Part 1: Cinnamon Roll Cookies

Full disclosure: This post was written on Saturday morning.

Today (Friday) was the first day of my vacation. Insert smiley face here. I was able to finish all my baking by 9 pm!

I started with a new cookie recipe for us. Cinnamon Roll Biscotti. This has been on my Pinterest board forever. The recipe is from the Berry St blog. Not sure why I waited so long to bake these. They are so good! Perfect with a cup of coffee or ice cream! Yeah, I am planning ahead.

I did not follow the directions for slicing the cookies.

I sliced them before I put them in the oven and baked them for only 25 minutes.

So my cookies are not exactly a Biscotti, but still damn good!

Cinnamon Roll Biscotti

Ingredients

2 1/2 cups flour

1 1/2 tsp baking powder

1 tsp salt

1/2 cup butter, room temperature

1 cup sugar

2 eggs

2 teaspoons vanilla

Cinnamon Roll Filling Ingredients

1/2 cup light brown sugar

1 tablespoon cinnamon

1/2 cup chopped walnuts

Preheat oven to 350°F and grease or line a cookie sheet with parchment paper.

Mix filling ingredients together. (brown sugar, cinnamon, walnuts)

Sift together flour, baking powder, and salt.

Combine butter, sugar, and vanilla. Beat with a mixer until light and fluffy.

Add in eggs one at a time until well blended.

Gradually stir in dry ingredients until combined.

Divide dough into 2 equal portions.

Lightly roll one portion at a time into a 10×10-inch square.

Sprinkle half the cinnamon mixture over the dough.

Using a bench scraper to make rolling easier, roll the dough and filling, then shape into 12 to 14-inch logs. (Mine were 10 inches).

Place on a cookie sheet at least 2 inches apart.

Bake in the center rack of the oven until logs are firm to the touch and golden, about 30 minutes.

Remove from oven and let cool slightly.

Once logs are cool enough to handle, cut each log into 1-inch thick slices.

Lay them cut side down on a baking sheet, return to the oven, and bake for 6 to 7 minutes.

Remove from oven and turn slices over, and bake another 6 to 7 minutes.

Remove from the cookie sheet and cool on a rack.

Makes about 26 biscotti.