Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside. For the cinnamon swirl, microwave butter in small microwave-safe bowl on HIGH 30 to 45 seconds or until melted. Stir in 1/2 cup brown sugar and cinnamon with fork until completely smooth; set aside.

2. Step2

   For cookies, whisk together flour, baking powder, baking soda, and salt in medium bowl; set aside.

3. Step3

   Beat shortening, remaining 1 cup brown sugar, egg, and 1 teaspoon vanilla in large mixing bowl with electric mixer on high 3 to 4 minutes or until light and fluffy. Alternatively add flour mixture and milk, beating on medium until well combined.

4. Step4

   Drop dough in 20 mounds 3 inches apart onto prepared cookie sheets. Slightly press to flatten tops. Stir cinnamon mixture. Place mixture into a pastry bag* fitted with a small round-shape piping tip. Pipe a spiral shape on top of each dough mound, beginning at the center. Bake 10 to 13 minutes or until centers are set. Cool completely on cookie sheets on wire racks.

5. Step5

   For filling, beat cream cheese and butter in large mixing bowl with electric mixer on high until smooth. Add powdered sugar, vanilla, and cinnamon; beat until creamy.

6. Step6

   Remove cookies from parchment paper. Spoon frosting on flat sides of 10 cookies. Top with remaining cookies, flat sides down. Store covered in refrigerator up to 2 days.