Cinnamon Roll Cookies
These might be good. The glaze, which you drizzle over them, has maple flavoring in it, which I thought was interesting. I don't think that this would be difficult to 1/2. I also don't think that it would be a problem to use your own sugar cookie recipe, or even buy the refrigerated type from the store to start with.
2 sticks (1 cup) salted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon grated nutmeg
3 tablespoons salted butter, melted
1 tablespoon ground cinnamon
1/4 cup granulated sugar
2 cups confectioners' sugar, plus more if needed
5 tablespoons whole milk
2 tablespoons salted butter, melted, plus more if needed
1 teaspoon maple extract
For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
Sausage Parmesan Palmiers
Another tasty looking treat, which is right up my alley, uses puff pastry from the store, though you could probably use any dough, even a biscuit dough. You could 1/2 the batch, if you like.
2 tablespoons butter
2 onions, sliced
8 ounces breakfast sausage
1 sheet frozen puff pastry (from a 17.3-ounce package, such as Pepperidge Farm), thawed
1/2 cup grated Parmesan (not shredded; grated to a powder)
1 large egg
Put the butter and onions in a skillet over medium heat and brown the onions until dark, 40 to 45 minutes. Remove from the skillet and set aside. Add the sausage to the same skillet and crumble; cook until done, 5 to 8 minutes.
Roll the pastry out to 10 by 12 inches. Sprinkle the cheese over the pastry, then the sausage, then the onions. Roll both sides toward the center of the rectangle until they touch. Chill in the fridge for 20 minutes or place in the freezer for 10 minutes.
Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
Slice the pastry into 1/3-inch slices and transfer them to the prepared baking sheets. Mix together the egg and 1 tablespoon water in a small bowl and brush the mixture over the top of the slices. Bake until golden brown, about 20 minutes.