Ingredients :
All-purpose flour – 1.5 cup
Salt – a pinch
Baking Powder – 1/4 tsp
Caster Sugar – 1/2 cup
Butter – 1/2 cup (soften)
egg – 1
filling
butter melted
sugar
cinnamon powder
Instructions :
Combine butter and sugar in a large bowl and use an electric mixer (or stand mixer) to beat until creamy and well-combined.
Stir in egg.
In a separate, medium-sized bowl whisk together your flour, baking powder, and salt.
Gradually, with mixer on low speed, stir dry ingredients into wet until everything is completely combined.
Form dough into a disk and wrap in plastic wrap. Chill in the refrigerator for 15 minutes.
FILLING/ASSEMBLY the Dough :
While the dough is chilling, combine brown sugar, cinnamon, and melted butter in a small bowl and whisk until completely combined. Set aside.
Once the dough has chilled, transfer to a clean, lightly floured surface and roll into 12×10 rectangle (dough should be just over ⅛” thick).
Spread melted butter evenly over the dough, leaving about ½” of space un-buttered around the perimeter.
Sprinkle butter mixture.
Starting with the longer edge, carefully and tightly roll dough into a log. Once you get to the end, pinch the dough to make a seam. Wrap in wax paper and transfer to the freezer and freeze for 15 minutes.
While the dough is chilling, preheat oven to 375F (190C) and line several cookie sheets with parchment paper.
Once the dough has chilled and the oven has preheated, remove from freezer and use a sharp knife to cut log into slices that are just shy of ¼” thick.
Carefully transfer slices to the prepared cookie sheet, spacing 2” apart.
Bake on 375F (180C) for 10-15 minutes or until edges of cookies are just beginning to turn a light golden brown.
Allow cookies to cool completely on the baking sheet.
If desired, drizzle cookies with glaze once cooled.
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