I modified this recipe by throwing a few handfuls of almond flour into the dough and filling. It came out just right!
The dough was wet and a bit hard to work with, especially during the
rolling part, but I froze the log for about 20 minutes to make it less
sticky and it worked beautifully. In case you haven't noticed, that's my baking solution for just about everything: freeze it!
I drizzled a sweet glaze over these, tasted them after I took pictures, and then dumped a whole lot more glaze on top. Go crazy, it's hard to mess these cuties up.
These cookies were tender, crunchy, sweet and cinnamon-y.
They were soft and chewy.
Small and delicious.
Go make these - now.
