Patience is not my virtue. [Ed. note: I want to comment, but appreciate my life.] Rolling out cookie dough and cutting out cookies with cookie cutters? No patience for it. Hell-o slice-and-bake simplicity!
These cookies are tender, lightly sweetened with honey, and swirled with cinnamon and spice–a perfect holiday cookie that travels and keeps well, perfect for gracing your Hanukkah dessert table, a cookie exchange, or to leave as a nice treat for Santa and his helpers. I have been known to have them for breakfast with coffee, or late afternoon pick-me-up with tea.
Winter is coming: let the holiday cookie season begin!
NOTE: Although the glaze is delicious, I opted not to use it as I prefer it much better plain (plenty sweet for this household), and if you are going to ship it as a gift it's probably more practical to go glazeless. That said, if you're serving at a party or leaving for Santa, by all means glaze it up.
Adapted from: Marbled, Swirled, and Layered, by Irvin Lin
Number of servings: 48 cookies
Cinnamon Filling and Baking
Make sure the butter for cinnamon filling is truly at room temperature or even slightly warmer than that. It makes spreading the filling easier.
You can make and freeze this cookie dough for future baking. Once frozen for an hour, place the log in a labeled zip-top plastic bag. Slice and bake cookies at your convenience. Frozen dough should keep for up to 2 months.
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.