IN the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, salt, zest and vanilla together on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl and add the egg, beating well to incorporate. Turn the mixer down to low and add the flour, mixing until just barely combined. On a sheet of wax or parchment paper, roll the dough out to approximately 12 inch square. IN the bowl of a stand mixer fitted with the paddle attachment, combine Unsalted butter, brown sugar, corn syrup, cinnamon, flour, salt and vanilla and beat on medium speed until light and fluffy, about 2 or 3 minutes. Spread the cinnamon mixture on top of the rolled out cookie dough. Roll the dough into a log shape. Once you get an edge started rolling by just folding it over slight, you can simply lift the paper edge and use it to guide the dough to continue rolling. The ends of the log will lightly be a bit gappy, so you can just smoosh then in to
|
form a flat edge. The slice from each end will not have the pretty spiral but there won't be any wasted dough. Wrap the log in plastic wrap or the parchment paper you use to roll it out and gently squeeze the log to ensure there are no air pockets inside. You can then roll the log a few times to smooth it back out if necessary. Transfer the dough to the freezer for at least 15-20 minutes, until firm. When ready to bake, preheat the oven to 375 degrees. Remove the dough log from the freezer and using a sharp knife, cut the dough into 1/4 inch slices. Give the log a quarter roll after each cut so it doesn't develop a flat edge from constantly pressing on the same side. Transfer the cut slices to your
|
prepared cookie sheets and bake for about 12-14 minutes, rotating the baking sheet halfway through, until they're lightly golden around the edges. Allow to cool on a wire rack for a few minutes before removing cookies from the pan and allowing them to cool completely. Combine confectioners sugar, light corn syrup, vanilla and water in a small bowl and whisk together. Add additional water if it seems too thick. Using a pastry brush, apply a thin coat to the top of each cookie. Allow to sit at room temperature to dry completely.
|