Cinnamon Maple Rings | Mrs. Fields Cookie Book

REFRIGERATE
325F
Bake: 16-17 minutes

Ingredients:
2 cups flour
1/4 cup white sugar
1 cup butter, chilled& cubed
1/4 cup maple syrup - chilled
2-4 tbsp ice water

Filling:
1/4 cup white sugar
4 tsp ground cinnamon

Topping:
1/4 cup maple syrup

1. Combine flour and sugar in medium bowl. Add butter and mix until dough forms small pea-sized pellets. Add chilled maple syrup and 2 tbsp water, and mix until dough can be formed into a ball. Do not overmix or pastry will be tough.
2. Separate dough into 2 balls and flatten. Wrap dough tightly in plastic wrap or in plastic bags and refrigerate for 2 hours.
3. Preheat oven 325* F. 
4. To Prepare the filling: Combine sugar and cinnamon in small bowl.
5. Using a floured rolling pin on a floured board, roll one piece of dough into a rough rectangle 10" x 15" and .125" think. Sprinkle dough with half of the cinnamon-sugar filling. Starting with smaller side, roll dough up tightly into a cylinder. Dampen edge with water and seal. Repeat with remaining dough. Wrap each roll in plastic and refrigerate for 1 hour.
6. Using a sharp, thin knife cute .25" slices from each roll. Place slices on ungreased baking sheets, 1" apart.  Brush tops with .25 cup maple syrup. Bake for 16 minutes until light golden brown. Immediately transfer cookies to a cool, flat surface with spatula.

Makes 4 dozen.