1 cup (2 sticks) unsalted butter, softened
¾ cup packed brown sugar
¾ cup sugar
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 (10-ounce) package cinnamon baking chips
For the icing:
¼ cup unsalted butter, melted
¼ cup shortening
1 ¼ cups confectioners' sugar
1 tablespoon milk
¾ teaspoon vanilla
In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. In separate bowl, combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips.
Drop by rounded tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.
In a small mixing bowl, combine icing ingredients. Beat on high speed for 1 to 2 minutes or until fluffy. Spread over cooled cookies.
Yield: Makes about 4 dozen cookies.
Freezeworthy: Yes, but cool completely first, unfrosted. Frost after thawing.
Submitted by Miggie Bade, Wesley Chapel