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Export 10 ingredients for grocery delivery
Step 1
For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.
Step 2
In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt. Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined.
Step 3
On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat.
Step 4
Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge.
Step 5
Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes.
Step 6
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Step 7
Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes.
Step 8
Bake for 15-17 minutes, until the edges are lightly golden.
Step 9
Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling.
Step 10
For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired.
Step 11
Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.
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