CINNAMON SCROLL COOKIES

226 grams butter, soft (1 cup)
1 cup sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla
3 cups plain flour
2 teaspoons baking pwder
1/2 teaspoon salt

1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoons butter, melted

using an electric mixer, beat the butter and sugar until pale and creamy.

beat in the egg then the milk and vanilla until well combined.

on low speed, beat in the flour, salt and baking powder until well combined. use hands to bring last bits together if needed.

divide the dough into equals halves. place each piece between 2 sheets of baking paper and roll out to a 23 X 18 cm (9 x 7 inch) rectangle.
remove top sheet of paper.

mix the sugar and cinnamon together.

spread each rectangle evenly with the melted butter then sprinkle each all over with the cinnamon sugar.

starting on the long side, roll up as tight as you can, peeling off the bottom sheet of baking paper as you go.  smooth out any cracks with your fingers.

wrap each log in plastic wrap and refrigerate for at least 2 hours to harden.

heat oven to 180 c (350f) and line 2 large baking trays with baking paper.

using a sharp knife cut each log into 1.25 cm (1/2 inch) thick slices.

place on baking trays leaving a couple of inches between each slice.

cook 12 - 15 minutes or until just lightly browned on the sides.

cool on trays for 5 minutes then cool completely on wire racks.

ice when cold.

ICING

2 cups icing sugar
1 teaspoon vanilla
milk
cinnamon

mix the icing sugar and vanilla together with enough milk to make a spreadable paste.

drop some icing into the middle of each cookie.

sprinkle with a little cinnamon.

allow the icing to set before serving.