Sweet Roll Sugar Cookies

Sweet Roll Sugar Cookies

Cookie Dough:

*2 cups Sugar
*1 cup Butter, at room temperature
*3 Eggs, at room temperature
*1 teaspoon Vanilla
*1 cup Sour Cream
*6 cups All-Purpose Flour
*2 teaspoon Baking Powder
*2 teaspoons Baking Soda

Cream together the wet ingredients and add the flour, baking powder and baking soda. Dough will be a bit sticky. Refrigerate cookie dough 1 hour for best results in rolling out the dough. Remove cookie dough from fridge, roll out and layer the filling below in the order listed.

Filling:

*2 tablespoons Butter, at room temperature
*3-4 tablespoons Butter Flavored Shortening
*3-4 handfuls of Brown Sugar
*Sprinkle with a layer of Cinnamon

Roll-up and the rolled out filling filled cookie dough just like you would a sweet roll bread dough using powder sugar on surface as you would flour to keep from sticking. I also used a plastic mat to roll out cookie dough and a rubber scraper to help me roll dough into a long log roll. Cut each sweet roll sugar cookie with dental floss in about 1/2 inch slices and place 12 of them on a Silpat covered 1/2 baking sheet.

Bake the cookies at 350*F. for 12-14 minutes. Remove cookies from the oven and let cool and frost with the Cream Cheese Frosting.

*Note frost them just before serving.

Cream Cheese Frosting:

*8 ounces Cream Cheese, at room temperature, you can use 1\3 less fat cream cheese but you might need to use a little more powder sugar
*1\2 cup Powder Sugar, more if needed
*2-3 tablespoons, more or less Milk, for thinning frosting

Mix/stir the frosting ingredients until smooth and refrigerate until ready to use/serve. To frost/drizzle the cookies, you can use a pastry bag with tip or a plastic sandwich bag and cut one of the corner tips off bag and fill 2/3 of the way with the cream cheese frosting, twist the opened end of bag and decorate/frost. Refrigerate frosting until ready to serve.

Recipe adapted from Picky Palate