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This recipe is made in 3 steps. Preheat oven to 350 degrees.
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Cream butter, sugar and egg until just blended. Separate mixture into two different bowls.
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Vanilla Cookies:
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In bowl #1 Mix vanilla extract, white sugar, pudding mix, and flour with the first half of the creamed mixture.
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Cinnamon Cookies:
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In bowl #2 Mix brown sugar, cinnamon and flour with the second half of the creamed mixture.
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Make dough into 2 individual balls, cover with Saran Wrap and place in refrigerator to chill for 45 minutes.
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You can then make these 2 different ways:
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1. Once the dough is chilled, use floured hands and a floured surface to roll each ball of dough into two long strands. *I found it easier to break it into smaller pieces and work with dough rolled out to about a foot long strand* Once you have two strands, pinch the top of the two strands together and braid/twist the two together.
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Then cut these strands into 4 smaller cookies, place on parchment paper lined baking tray, cover with Saran Wrap and place back in the fridge. After 20 minutes, immediately place in the preheated oven for 12 minutes. Let the cookies cool and drizzle with melted white chocolate.
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2. Like a cinnamon roll: Start with the vanilla dough: with a floured rolling pin (on a floured surface) flatten the dough into a long rectangle. Do the same thing with the cinnamon dough. Once those are flattened take the cinnamon dough and place it on top of the vanilla dough. Start on the edge and roll up making a log. Cover the log with Saran Wrap and place in the freezer to chill for 20 minutes. Once chilled you can slice the log (just like you would with slice-n-bake cookies). After 20 minutes, immediately place in the preheated oven for 12 minutes. Let the cookies cool and drizzle with melted white chocolate.
