Battlefields and cookies.

February 24, 2010 at 8:11 am | Posted in Uncategorized | Leave a comment
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Oh my goodness, I haven’t written on my blog for a few days. I am so ashamed of myself but playing with my children and family time comes first! My girls have been very grumpy lately. I swear my two-year-old is afraid of sleep. She just won’t sleep when she is obviously tired. In her world naps are a punishment but when she takes one she is so much happier.

That is the bulk of what I have been doing for the past few days. The battle lines have been drawn and my oldest daughter and I are going head-to-head to see who wins on the nap-time debate of 2010. As of the moment she is in her room having quite time and I hope she falls asleep. A well rested child is always more pleasant than a grumpy one.

My baby’s issue is that she won’t sleep unless I am holding her and I don’t have the heart to see her cry. I tried to leave her for 10 minutes and it was the worse 10 minutes I have ever endured.

Because of these sleep issues I am facing I decided that I needed a cookie. Sorry, I don’t have any picture but that is what happens when the children are cranky.

Hopefully I will be able to do some photo documentation in the days to come.

Oh, and if you really want a picture here is one of Whistler during the olympics. I still can’t believe I live here!

(Whistler 2010 Olympics and the massive amounts of people!)

Cinnamon Roll Cookies (from cuisine at home Holiday Cookies)

Prep: 40 minutes; Cook: 10-12 minutes



  • 1/2 cup granulated sugar
  • 2 tbsp. ground cinnamon


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup (2 sticks) of butter, softened
  • 1 cup packed brown sugar (I used golden sugar)
  • 2 eggs
  • 1 tsp. vanilla


  • 1 cup confectioners sugar, sifted
  • 1/4 cup warm water
  • 1/2 tsp. powdered egg whites (I used meringue powder)
  • I added 1/2 tsp. vanilla extract



Combine granulated sugar and 2 tbsp cinnamon in a bowl; set aside.

In a bowl, stir together flour, baking powder, 1 tsp cinnamon, and salt; set aside.

In a large bowl, cream butter and sugar together.  Blend in eggs and vanilla.  Slowly incorporate flour mixture making sure not to overmix (dough can become tough).

On a piece of parchment paper, trace a 9×16″ rectangle.  Place dough on parchment paper and make rectangle by patting out dough.  Sprinkle 1/4 cup of cinnamon sugar mixture on dough.

Roll into a log beginning on the long side.  Wrap log in plastic and chill for at least 3 hours or freeze dough until ready to bake.

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper.

Cut dough into 1/2 inch-thick slices and place on cookie sheet making sure they are spaced 1″ apart.

Bake 10-12 minutes or until golden.  Let cool on pan for 5 minutes and then transfer to cookie rack.


Mix confectioners sugar, warm water, powdered egg whites and vanilla extract (if using) together.  Use spoon to drizzle over cooled cookies.

Let stand at room temperature until icing dries.


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