Hands On:

30 minutes

Total Time:

75 minutes

Serves:

Ingredients

Cookies

¼ cup Hy-Vee unsalted butter
1 ½ cups Hy-Vee light brown sugar, packed and divided
1 tbsp Hy-Vee ground cinnamon
2 ⅔ cups Hy-Vee all-purpose flour
1 tsp Hy-Vee baking powder
1 tsp Hy-Vee baking soda
1 tsp Hy-Vee salt
½ cup Hy-Vee vegetable shortening
1 Hy-Vee large egg
1 tsp Hy-Vee vanilla extract
1 cup Hy-Vee whole milk

Filling

1 (8-oz.) pkg. Hy-Vee cream cheese, softened
½ cup Hy-Vee unsalted butter, softened
2 ½ cups Hy-Vee powdered sugar
1 tsp Hy-Vee vanilla extract
½ tsp Hy-Vee ground cinnamon

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Preparation

Preheat oven to 350°. Line cookie sheets with parchment paper; set aside. For the cinnamon swirl, microwave butter in small microwave-safe bowl on HIGH 30 to 45 seconds or until melted. Stir in ½ cup brown sugar and cinnamon with fork until completely smooth; set aside.

For cookies, whisk together flour, baking powder, baking soda, and salt in medium bowl; set aside.

Beat shortening, remaining 1 cup brown sugar, egg, and 1 teaspoon vanilla in large mixing bowl with electric mixer on high 3 to 4 minutes or until light and fluffy. Alternatively add flour mixture and milk, beating on medium until well combined.

Drop dough in 20 mounds 3 inches apart onto prepared cookie sheets. Slightly press to flatten tops. Stir cinnamon mixture. Place mixture into a pastry bag fitted with a small round-shape piping tip. Pipe a spiral shape on top of each dough mound, beginning at the center. Bake 10 to 13 minutes or until centers are set. Cool completely on cookie sheets on wire racks.

For filling, beat cream cheese and butter in large mixing bowl with electric mixer on high until smooth. Add powdered sugar, vanilla, and cinnamon; beat until creamy.

Remove cookies from parchment paper. Spoon frosting on flat sides of 10 cookies. Top with remaining cookies, flat sides down. Store covered in refrigerator up to 2 days.

Nutrition Facts

Serving Size: 1 each

Serves: 10

Amount Per Serving
Calories:		670
% Daily Value*
Total Fat: 33g		42%
	Saturated Fat: 16g
	Trans Fat: 1g
Cholesterol: 80mg		27%
Sodium: 500mg		22%
Total Carbohydrate: 88g		32%
	Dietary Fiber: 1g	4%
	Sugars: 60g	120%
Protein: 6g		12%