Chocolate-Glazed Doughnut Cookies

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture.
• Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.
• Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/2-in. thickness. Cut with a floured 3-in. doughnut-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
• Bake 12-14 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.
• For glaze, in a small saucepan, melt butter over medium heat. Stir in cream, corn syrup and vanilla. Reduce heat to low. Add chocolate; whisk until blended. Transfer to a large bowl. Gradually beat in confectioners' sugar until smooth. Dip tops of cookies into glaze. Decorate as desired with sprinkles and chopped nuts. Let stand 30 minutes or until set.
• Freeze option: Place wrapped disks in resealable plastic freezer bag; freeze. To use, thaw disks in refrigerator until soft enough to roll. Prepare, bake and decorate cookies as directed.