Ingredients
½ c. sugar
2 Tbsp. ground cinnamon
3 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
½ tsp. salt
1 c. unsalted butter, at room temperature
Zest of 1 lemon, or 1/2 an orange
1 c. brown sugar
2 eggs
1 tsp. vanilla extract
1 c. powdered sugar
¼ c. warm water
½ tsp. powdered egg whites
Preparation
For the filling combine sugar and 2 TBSP cinnamon in a small bowl, set aside.
Whisk flour, baking powder, 1 tsp cinnamon, and salt together for the dough in a bowl; set aside. Cream butter, zest, and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla; mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate; do not over mix.
Trace a 16-x-9-inch rectangle on a sheet of parchment or wax paper. Pat the dough into the rectangle using your hands, then sprinkle half the cinnamon mixture over the dough.
Beginning on a long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon mixture (I forgot to do this). Wrap log in plastic and chill for at least 3 hours.
Preheat oven to 350 F; line two baking sheets with parchment paper. Slice chilled dough into 1/4-inch thick slices and arrange on prepared baking sheets, spacing 1 inch apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
Combine icing ingredients in a bowl. Drizzle icing over cooled cookies, let stand at room temperature.
