Cinnamon Roll Shortbread Cookies

Makes about 6 dozen cookies.

ingredients

Cookie Dough:
2 cups plus 4 tsp. all-purpose flour
1/2 cup sugar
1/4 tsp. salt
3/4 cup plus 2 Tbsp. unsalted butter, cool but not cold, cut into pieces
2 Tbsp. whipping cream

Filling:
1 tsp. cinnamon
1 cup light brown sugar, packed
2 Tbsp. unsalted butter, at room temperature
2 Tbsp. pure maple syrup
1 Tbsp. all-purpose flour

method

For the cookie dough, pulse all ingredients in a food processor until a rough, crumbly texture. Keep blending until dough shapes into a ball. Divide into 2 pieces, wrap and set aside while preparing the filling (do not refrigerate).

For the filling, stir all ingredients together.

On a lightly flour work surface, roll out one piece of dough into an 8x12-inch rectangle. Spread half of the filling evenly over rectangle. Roll up cookie dough in the style of cinnamon rolls, from the long side. Repeat with second piece of dough. Wrap each and chill for 2 hours.

Preheat oven to 350° F.

Line a baking sheet with parchment paper. Slice cookie rolls into 1/4-inch slices and lay flat an inch apart on prepared sheet. Bake for about 15 minutes until cookies barely start to turn golden. Cool cookies completely on tray before removing.

Adapted from LCBO Food & Drink Holiday 2009