Kanelstænger Cinnamon Sticks Cookies

Instructions

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

2. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

4. Divide the dough into two equal portions and shape each into a disc. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

5. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

6. In a small bowl, combine the ground cinnamon, brown sugar, and chopped almonds (if using).

7. Roll out one portion of the chilled dough on a lightly floured surface into a rectangle about 1/4 inch thick.

8. Brush the surface of the dough with the lightly beaten egg white and sprinkle the cinnamon-sugar mixture evenly over the top.

9. Starting from one long edge, roll the dough tightly into a log, sealing the seam by pressing gently.

10. Using a sharp knife, slice the log into 1-inch pieces. Place the cookies on the prepared baking sheet, spacing them slightly apart.

11. Repeat the process with the second portion of dough.

12. Bake the Kanelstænger in the preheated oven for 12-15 minutes or until the edges are lightly golden.

13. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

14. Once cooled, lightly dust the cookies with additional ground cinnamon for an extra pop of flavor.

15. Store the Kanelstænger in an airtight container at room temperature for up to one week.