Glazed Cinnamon Swirl Almond Cookies

Remember when I told you that you could repurpose the leftover tart dough from the summer berry tart recipe? Well here you go - a recipe that will take you 5 minutes to put together but will give the wow-factor of a way more labor-intensive project. I had originally envisioned these puffing up like cinnamon rolls, but it turns out that they prefer to be cookies, and I am not complaining. MM requested that these cookies become a regular part of the rotation!

Pre-Baking...we gobbled them up once they were cooked!

Glazed Cinnamon Swirl Almond Cookies

Cookies
Ingredients:
Leftover almond tart dough
2 tbsp butter, room temperature
Cinnamon to taste
2 tbsp sugar (adapt to your taste)

Directions:
1. Preheat oven to 375F.
2. Roll out leftover dough until it's approximtely 1/4" thick.
3. Spread butter over flattened dough, and sprinkle with cinnamon and sugar.
4. Roll up the dough tightly, pinching the ends to keep the cinnamon and sugar inside the roll.
5. Slice the dough in 1/4"-1/2" slices, and lay flat on a foil-lined baking sheet.
6. Bake for 20 minutes, or until cookies are golden and no longer soft.

Glaze
Whisk together 1.5 cup of powdered sugar with 2 tbsp of milk. Drizzle over cookies while cookies are still warm.