Cinnamon Slice and Bakes
 Source The English Kitchen Recipe Added: 5/8/2016
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Cream together butter and sugars until light and fluffy. Beat in eggs one at a time. Beat in vanilla. Sift flour, soda and cinnamon together. Stir the dry ingredients into the creamed mixture and combine well. Line a 2 lb loaf pan with aluminium foil, leaving a large overhang. Pack cookie dough into the loaf tin. Cover with the residual foil. Place in the refrigerator to chill for at least an hour. Preheat the oven to 350. Spray or line two large baking sheets. Remove cookie dough from the fridge and remove from the loaf tin. Cut into 1/2 inch slices crosswise, and then cut each slice into three fingers. Place the fingers onto the baking sheets, leaving 3 inches of space between each. Bake 10-12 minutes, just until lightly browned. Allow to cool on the baking sheets for about 10 minutes before placing on wire racks to cool completely. Whisk Glaze ingredients together, using only enough milk to give correct consistency. Drizzle Glaze over the cookies. Allow to set completely before storing in an airtight container. |
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| Notes May bake only half a loaf pan at a time. Just cut half of the loaf into fingers as above and wrap and store the remaining dough in the refrigerator for up to a week, or wrap well and freeze for longer use. Remove from freezer 30 minutes before preparing to bake. *An English treat. | |||||
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