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Sunday, August 9, 2009

Cinnamon Bun Shortbread Cookies

After having a disgustingly-wonderful platter of cinnamon roll french toast at a truck stop halfway between Denver and Cheyenne, I had a serious craving for some cinnamon-type cookies.

I looked through my cookbooks and came up with a "Cinnamon Bun" cookie recipe in my King Arthur Cookie Companion.  It looked like it would work, but would need a little adapting.  The result?  A shortbread-like cookie with a subtle cinnamon bun flavor with bunches of chewy raisins. 

The Recipe:

The dough was actually the same base as the vanilla dough used in the Pinwheel Cookies and I added some flavoring

Vanilla Dough (double batch)
1 cup confectioners' sugar
1 1/2 cup unsalted butter
1 teaspoon salt
3 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon maple extract

In a medium-sized mixing bowl, cream together the sugar, butter, salt, cinnamon, maple extract, and vanilla.  Add the flour, stirring to make a cohesive dough.  Flatten the dough into a disk, wrap it in plastic wrap (I used wax paper), and refrigerate until you're ready to use it.


1/4 cup sugar
1 tablespoon cinnamon
1 cup raisins
2 tablespoons butter (melted)


1. Separate the dough into two sections.  Place a piece of parchment or wax paper on your work surface.  Lay one piece of dough on the parchment and roll it into a 9x12-inch rectangle.  Set aside.

2. Using another piece of parchment or wax paper, roll the other piece of dough just slightly smaller than the first, into an 8.5 x 11-inch rectangle.  

3. Melt butter in microwave and, using a pastry brush, spread the butter over the first layer of dough.  Sprinkle 1/2 of the cinnamon sugar mix over the dough, then sprinkle 1/2 of the raisins.

4. Place the smaller piece of dough on top of the larger piece, using the parchment to transport.  Spread melted butter, cinnamon/sugar mixture, and raisins over second layer.

5. Starting with a long edge, use the parchment to help you gently roll the stacked doughs into a tight log, with no gaps.  Press the edge to seal, then wrap the log in plastic wrap or parchment, and freeze until firm.

6. Preheat over to 350 degrees.  Lightly grease (or line with parchment) two baking sheets. 

7. Remove the dough from the freezer, unwrap it, and place it on a clean work surface.  Let it thaw for 15 minutes.  Use a sharp knife to gently cut the log into 1/4-inch slices.  if the dough becomes too soft, place it back in the freezer briefly.  Transfer the cookies to the prepared baking sheets.

8. Bake the cookies for 12-14 minutes, or until they feel firm.  Remove them from the oven and transfer to a rack to cool.


  1. These look and sound amazing!

  2. Thanks! They're definitely addictive. I'm not a big shortbread fan, but I kept going back for these :).


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