Skaarup’s Cinnabun Cookie
3 dozen
1/2 cup Butter (1 stick)
1/2 cup Vegetable Shortening (Crisco ButterFlavor)
1 cup Brown sugar (Light) Packed
1/2 cup Granulated Sugar
2 large Eggs
3 teaspoons Vanilla extract
2 teaspoons Cinnamon
3 cup All-Purpose Flour
2 teaspoons Baking Powder*
1 teaspoon Salt
Cinnamon Centers
1/2 cup Brown Sugar (Light) Packed
1/4 cup Butter
2 teaspoons Cinnamon
Combine the butter, brown sugar, and cinnamon in a microwave safe measuring cup and microwave to 30 seconds. Remove and mix. Continue to heat in the microwave until the mixture starts to boil or up to another 45 seconds. Mix until smooth.
Preheat oven to 375°.
COMBINE flour, cinnamon, and baking powder in a small bowl and mix with a fork. Set aside.
Soften butter and shortening in a microwave oven, stirring every 15 seconds until very soft. Add granulated sugar, brown sugar, salt, and vanilla and beat well. Add each egg separately, beating until creamy.
ADD flour mixture (1/2 cup at a time) while beating.
REFRIGERATE for about an hour in a covered bowl.
Sprinkle a small amount of flour on the surface of a cutting board or counter top and roll out 1/2 of the chilled dough until its about 12 to 16 inches long and about 6 to 8 inches wide.
Spread the cinnamon mixture. Using a spatula and spread about 1/3 of the mixture across the surface of the dough. Now roll up lenghtwise and cut in 1" segments.
This should produce about 12 to 16 cookies.
Place a small dollop of the cinnamon sugar in the center of the unbaked cookie on top and spread covering the top. Invert the gooey side down onto a parchment lined baking sheet.
BAKE 8 to 10 minutes checking every two minutes after 8 minutes for golden brown color. Remove sheet from oven and let stand 5 minutes before transferring to a wire rack.
STORE in an air tight container for up to one week.