Cinnamon Swirl Cookies

I was leafing through a Martha Stewart magazine in the copy room at work and on the last page was the Cookie of the Month: Cinnamon Swirl. They looked so enticing, with nuts and cinnamon and brown sugar swirled with an orange butter cookie, that I tore out the page and stuck it in my pocket. It looked easy enough to veganize, and they're just so cute! I've been biding my time waiting for an opportunity to spring these beauties on the world, but with the price of Earth Balance these days I didn't want to waste them on just any old day. Thus, I made them for the Easter Potluck.

Honestly, they weren't what I was expecting. For one thing, I got about 4 dozen cookies out of half of a recipe that was supposed to make 5 1/2 dozen. I'm very glad I halved it. Second, I was expecting a more tender cookie, where these were actually very crisp and crunchy. Despite that, they grew on me, and I was sad when we ran out. They're definitely a great dipping cooking for tea or cocoa. One change I would make in the original recipe is that I'd add 1/2-1 tsp of vanilla extract to the dough. It only called for orange zest, and I think it really needed the vanilla. A little almond extract might be good too. Ooo.. or hazelnut and use hazelnuts in the filling... Now the wheels are turning. Needless to say, there are many possible variations to the cookie, but the original was pretty good too.

I forgot to actually take a picture of these... so I stole someone else's picture that they took all nestled in next to their white chocolate macadamia friends.


Cinnamon Swirl Cookies
(this is the halved recipe!! I mean, do you really want 8 dozen cookies??)
Dough:
1 1/4 cup all purpose flour, plus extra for dusting
1/2 tsp salt
1/4 tsp baking soda
1/2 cup (1 stick) margarine, softened
1/2 cup sugar
1/4 tsp orange zest
1/4 cup plain soy yogurt

Filling:
2 tbsp canola oil
1/2 cup brown sugar
1/4 cup chopped walnuts
1/4 tsp cinnamon

1. Cream together the margarine, sugar and orange zest. Add the yogurt (and vanilla here if you're using some) and mix until thoroughly combined.

2. Sift the dry ingredients into the wet, and mix until a dough ball is formed.

3. Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour or overnight.

** Time passes **

4. In a small bowl (or as I used, your food processor) combine the canola oil, nuts, sugar, and cinnamon.

5. Roll out the cookie dough into a 10 by 12 inch rectangle. Sprinkle the sugar mixture over the dough, and roll the dough up, starting with the long side (jelly roll style. you want a long thin log, not a short fat one).

6. Wrap the dough log in plastic wrap again, then put it in the fridge for at least one hour to firm it back up again.

7. Preheat the oven to 350. Slice the log into 1/4 inch slices and gently place the cookies on a cookie sheet. (The roll doesn't need to be stuck together exceptionally well as they will get bigger and the sugar will glue it all together once it's baked) Bake for 15-19 minutes, or until golden brown. Allow to cool on the sheets until you're able to handle them.