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Prep 1hr10min
Total1hr10min
Servings30
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Ingredients
Cookies
1
pouch (17.5 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
Glaze
1
cup powdered sugar
2
tablespoons milk
1/4
teaspoon vanilla
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Steps
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.
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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.
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