Mini versions of one of my favorite pastries? Yes please. These are yummy and fun to make.
makes: 4-5 dozen cookies
from: Chef In Training
1 cup unsalted butter, softened
2 cups sugar
1 tsp vanilla
1 cup sour cream
6 cups flour
2 tsp baking soda
2 tsp baking powder
¼ tsp salt
8-12 tablespoons butter, softened
1 ½ cups brown sugar, divided
1 ½ tablespoons cinnamon
8 oz cream cheese, softened
¾ cup powdered sugar
1 tsp vanilla
2-4 tablespoons milk
Cream the butter and sugar. Add the eggs, vanilla, and sour cream and beat until combined. Slowly add in the flour, baking soda, and baking powder, and salt until well combined.
Divide the dough into 2 batches, form into disks, and place in plastic wrap. Chill for at least 2 hours for best results.
In a bowl mix together the brown sugar and cinnamon.
Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 x 5 inches. Spread each section of dough with 1-2 tablespoons of softened butter and ¼ cup of the brown sugar mixture. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut ½-¾ inch slices of dough and place them on a parchment lined baking sheet.
Bake at 350 degrees for about 8-10 minutes (start checking at 6). Don’t over-bake or they will flatten into an ugly mess. Remove from the oven and let cool for 5 minutes before removing the cookies to a drying rack.
To prepare frosting, beat the cream cheese until softened and smooth. Slowly add vanilla, powdered sugar, and milk until you reach desired consistency. Add more powdered sugar or milk as needed. Frost cookies then place in refrigerator until ready to serve.
*If you make the frosting thin enough, you can pipe it on the cookies for a pretty presentation, but the more milk you use, the less the icing will harden.