Cinnamon Roll Cookies

from Stephanie's Kitchen

Cookie dough:
3/4 cup butter, at room temperature
1/2 cup sugar
1 egg yolk (keep the egg white for the filling)
1 tsp. vanilla extract
1-1/2 cup flour
1/2 tsp. salt

Filling:
1 egg white
1 TBS water
1-1/4 tsp. ground cinnamon
1/4 cup sugar

Icing:
1-1/2 cups powdered sugar
2 TBS milk (I needed 1 more)
1/2 tsp. vanilla extract
1/8 tsp. almond extract (optional)
3/4 tsp. ground cinnamon

1.  Using a mixer make the dough.  Cream the butter and sugar together.  Add egg yolk and vanilla.  Add the salt and flour and mix until dough comes together.  This may take a minute.  Shape into a disc and place in plastic wrap.  Refrigerate while you make the filling and are ready to roll out the dough.

2.  For the filling mix the egg white and water together.  Set aside.  In another small bowl whisk together the sugar and cinnamon.  Set aside.

3.  Take the dough out of the fridge.  Place the dough on a piece of parchment paper.  Place another piece of parchment paper on top of the dough.  Roll out dough to approximately 9x12 inch rectangle.  Remove the top parchment paper.  Brush the egg white wash on the dough.  Sprinkle the cinnamon sugar mixture evenly over the dough.

4.  Carefully roll the dough length wise into a log.  Press the edges together so they don't come undone.  (Mine cracked a little; try to press it together)  Put the roll back into the plastic wrap and place in the freezer for about 30 minutes or refrigerate overnight.

5. When ready to bake dough cut into 1/2 inch circles.  Place on a lined cookie sheet and bake at 350℉ for 13-17 minutes, or until just lightly golden on the bottom.  The longer you bake them the crispier they will be.

6.  When cookies are cool mix the icing ingredients together until creamy and smooth.  Drizzle over the cookies.