I love this recipe! The white chocolate drizzled over these cookies makes them look like mini cinnamon buns.
I found this recipe in my local newspaper “The Winnipeg Free Press” in the recipe swap section about a year ago.
I melted the white chocolate without the honey. I tried first, mixing the two together and the chocolate did not melt properly.
228 g (1 cup) butter, softened
425 ml (1 3/4 cups) granulated sugar, divided
3 egg yolks
20 ml (1 Tbsp plus 1 tsp) honey, divided
5 ml (1 tsp) vanilla
625 ml (2 1/2 cups) all-purpose flour
5 ml (1 tsp) baking powder
2 ml (1/2 tsp) salt
2 ml (1/2 tsp) cream of tartar
15 ml (1 Tbsp) cinnamon
250 ml (1 cup) white chocolate chips
1. Preheat oven to 175C (350F). Line cookie sheets with parchment paper. In a large bowl, cream butter and 310 ml (1 1/4 cup) sugar until light and fluffy. Beat in egg yolks, 15 ml (1 Tbsp) honey and vanilla. Sift the flour, baking powder, salt and cream of tartar; gradually add to creamed mixture. Scrape down sides of bowl and mix well.
2. On a large plate, mix remaining 125 ml (1/2 cup) sugar with cinnamon. Shape a heaping 15 ml (1 Tbsp) of dough into a 15 cm (6 inch) log and roll in cinnamon-sugar mixture. Loosely coil log into a spiral and place on prepared cookie sheets 2.5 cm (1 inch) apart. Bake for 8-10 minutes or until lightly browned. Remove to wire racks to cool completely. In a small bowl in microwave on low temperature, me it chocolate with 15 ml (1 tsp) honey, stirring until smooth. Drizzle icing over cooled cookies and let icing set.