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Cinnamon Bun Crunch Icebox Cookies

Yields1 Serving

 1/2 cup butter, at room temperature
 1/2 cup sugar
 1/4 cup packed brown sugar
 1 large egg
 1 tsp. vanilla
 1 1/2 cups all-purpose flour
 1 tsp. baking powder
 1/4 tsp. salt
 1/3 cup dark brown sugar
 1/4 cup finely chopped pecans (optional)
 2-3 Tbsp. honey or golden syrup

In a large bowl, beat the butter and sugars until well blended. Beat in the eggs and vanilla until fluffy. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until the dough comes together. Wrap in plastic and refrigerate for half an hour or so.


On a lightly floured surface, the dough into a 10-12 inch square. Sprinkle with the brown sugar and pecans, drizzle with honey or golden syrup, and sprinkle with cinnamon. Roll up jelly-roll style, wrap in parchment, twisting the ends to seal, then refrigerate until firm (or for up to a week) or freeze for up to 6 months.


When ready to bake, preheat the oven to 350?F. Slice the dough ΒΌ-inch thick and place the slices on an ungreased or parchment-lined baking sheet. Bake for 10-12 minutes, until pale golden and set. Transfer to a wire rack to cool.