|
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | cup butter or margarine, softened |
| 1 | egg, slightly beaten |
| 1 | tablespoon ground cinnamon |
|
| 1 | cup powdered sugar |
| 2 | tablespoons milk |
| 1/4 | teaspoon vanilla |
| 1. | Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms. |
| 2. | On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon. |
| 3. | On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets. |
| 4. | Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. |
| 5. | In small bowl, mix glaze ingredients until smooth. Drizzle over cookies. |
| Decrease butter to 1/3 cup. |
|
| To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies. |
Nutrition Information:
110 ( 45); 5g ( 2 1/2g, 1/2g); 15mg; 70mg; 17g ( 0g, 11g); 1g 2%; 0%; 0%; 0% 1/2 ; 1/2 ; 0 ; 1 1