Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles.
INGREDIENTS (for 4 servings):
- 1 cup LAND O LAKES® Butter, softened*
- 1/2 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; reduce speed to low. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.
Divide dough in half. Shape each half into 6x2-inch round log. If desired, shape logs into squares or triangles. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 375 degrees F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
* Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.VARIATION:
Marbled Slice and Bake Cookies: Omit cinnamon. Melt 2 (1-ounce) squares semi-sweet baking chocolate or 1/3 cup real semi-sweet chocolate chips in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled, melted chocolate. Beat at low speed just until mixed. Divide plain and chocolate doughs into 2 pieces each. Shape each piece into 6-inch log. Press and mold together 1 plain and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar.