Intense cinnamon flavor fills this yummy cross between a snickerdoodle and a cinnamon roll. They taste best with a cup of freshly brewed coffee.
—MARY GAUNTT DENTON, TX
PREP: 1 HOUR • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 2 1/2 DOZEN
1 cup butter, softened
1 3/4 cups sugar, divided
3 large egg yolks
1 tablespoon plus 1 teaspoon honey, divided
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 tablespoon ground cinnamon
8 ounces white baking chocolate, chopped
1. In a large bowl, cream butter and 1 1/4 cups sugar until light and fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.
2. Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar.
3. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely. In a small bowl, melt the baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.