Author: barry

Note:  I have copied the recipe as it was published in the Star Tribune; however, I found the dough to be super dry, so added more butter to the dough, another egg and another ounce of cream cheese.  For the filling, I also added 2 Tbsp (full stick) to the filling and microwaved it briefly (10 secs) to make it spreadable. With these changes, marked with bold type, these cookies are remarkable.

For dough:

• 3 c. flour

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1/2 tsp. salt

• 1/2 c. (1 stick) unsalted butter, at room temperature

• 2 tbsp. (1 oz.) cream cheese, at room temperature

• 1 c. powdered sugar

• 1 egg

• 2 tsp. vanilla extract

For filling:

• 6 tbsp. (3/4 stick) unsalted butter, at room temperature

• 3/4 c. dark brown sugar, packed

• 1 tbsp. ground cinnamon

• 1/8 tsp. salt

For icing:

• 6 tbsp. (3/4 stick) unsalted butter, at room temperature

• 1/4 c. (2 oz.) cream cheese, at room temperature

• Pinch of salt

• 1/2 tsp. vanilla extract

• 1/4 tsp. almond extract

• 2 c. powdered sugar

Directions

To prepare dough: In a large bowl, whisk together flour, baking powder, baking soda and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter and cream cheese until creamy, about 1 minute. Reduce speed to low, add powdered sugar and mix until light and fluffy. Add egg and vanilla extract, and mix until thoroughly incorporated. Gradually add flour mixture, mixing just until a smooth dough is formed. Divide dough into 2 equal pieces and flatten into disks, cover in plastic wrap and refrigerate while preparing filling.

To prepare filling: In a bowl of an electric mixer on medium speed, beat butter, brown sugar, cinnamon and salt until smooth.

Remove 1 dough disk and place between 2 large pieces of parchment or wax paper. Roll dough to a 9- by 12-inch rectangle (lifting top piece of paper and piecing/re-rolling dough as necessary) then remove top paper. Dot teaspoon-size pieces of filling over half of dough (using half of filling) and use the back of a spoon to evenly spread filling across top of dough. Beginning with 1 long edge, gently roll up dough, peeling away bottom layer of parchment or wax paper and taking care not to allow cracks in dough to appear.

Place dough seam-side down (and gently stretch from center outward to form a 12-inch long roll, if necessary). Using a sharp knife, cut roll in half. Wrap dough logs in plastic wrap and refrigerate at least 2 hours or overnight. Repeat with remaining dough and filling (dough may be covered well and frozen; thaw in refrigerator before baking).

When ready to bake, preheat oven to 375 degrees and line baking sheets with parchment paper. Unwrap dough logs and, using a sharp knife, trim off uneven ends. Cut dough into 1/2-inch slices and place cookies 2 inches apart on prepared baking sheets. Bake until cookies are just set and edges barely begin to brown, about 8 to 9 minutes. Remove from oven and cool 2 minutes before transferring cookies to a wire rack to cool completely.

To prepare icing: Meanwhile, while cookies are in the oven, combine butter, cream cheese, salt, vanilla extract and almond extract in the bowl of an electric mixer on medium-high speed. Beat until creamy, about 1 minute. Reduce speed to low, add powdered sugar and mix until smooth.

When cookies are still warm, top each cookie with about 1 1/2 teaspoons icing, and gently spread icing across top of cookie (or fill a pastry bag fitted with a small tip and pipe icing over cookies). Cool cookies completely, then refrigerate until icing sets. Store cookies in a tightly covered container in the refrigerator, and serve at room temperature.