Cinna Spin Cookies Cookie Mix Food

CINNA SPIN COOKIES

Steps:

• Heat oven to 375ºF. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased baking sheet, coil dough rope tightly, cinnamon side facing centre, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on baking sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from baking sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

CINNABUN COOKIES

Steps:

• In a large bowl, cream together the 1/2 cup butter, shortening, light brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the 1 tablespoon cinnamon, flour, baking powder and salt; stir into the creamed mixture. Cover and refrigerate dough for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). In a small microwave safe dish, heat the 1/2 cup brown sugar, 1/4 cup of butter and 2 teaspoons cinnamon in the microwave. Stir frequently until butter is melted and the mixture is well blended.
• On a lightly floured surface, roll out each half of the dough to a 12x6 inch rectangle. Spread 1/3 of the cinnamon mixture over each rectangle. Roll each one lengthwise into a log. Cut into 1 inch segments. Use remaining filling to place a small dollop of the mixture onto the cookie sheet where each cookie will be placed, About every 3 inches. Place 1 cookie onto each dollop with the cut side down.
• Bake for 8 to 10 minutes in the preheated oven. Flip cookie sheet over onto a tray to remove cookies while they are still very hot. If the cookies are stuck, heat the pan in the oven again for a few minutes to soften the cinnamon dollops.

CINNAMON SWIRL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

CINNA-SPIN COOKIES (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, mix cookie mix and 1/2 teaspoon cinnamon.
• Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.
• Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
• Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.
• Press end of rope into roll to seal.
• Repeat with remaining dough.
• Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets to cooling rack.
• Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth.
• Drizzle over cookies.

CINNA-SPIN COOKIES

Steps:

• Heat oven to 375 degrees F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

CINNA-SPIN COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, mix cookie mix and 1/2 teaspoon cinnamon.
• Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.
• Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
• Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.
• Press end of rope into roll to seal.
• Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheets to cooling rack.
• Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth.
• Drizzle over cookies.
• Note: High altitude (3500-6500 feet) decrease butter by 1/3 cup.

CHOCOLATE FUDGE KISS COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave butter and chocolate untill melted and stir still smooth. (about 1 min, watch like a hawk and stir at intervals).
• Stir condensed milk into chocolate mixture.
• Stir in cookie mix and cinnamon until well blended.
• Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
• Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake).
• Immediately press 1 candy into center of each cookie.
• Cool cookies on cookie sheet 5 minutes; remove from cookie sheets.
• To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

CINNA-SPIN COOKIES

Steps:

• Heat oven to 375 degrees F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

EGGNOG SPRITZ COOKIES (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
• Fit cookie press with desired template.
• Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
• Bake 6 to 8 minutes or until set.
• Cool 1 minute; remove from cookie sheet to wire rack.
• Cool completely, about 20 minutes.
• In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency.
• Drizzle over cookies.
• Sprinkle cookies with colored sugar.

CHOCOLATE PEANUT BUTTER BANANA COOKIES (COOKIE MIX)

Steps:

• Heat oven to 350°F.
• Grease cookie sheet.
• Stir cookie mix, bananas and egg in medium bowl until soft dough forms.
• Drop by rounded tablespoonfuls 2 inches apart onto cookie sheet.
• Bake 10 to 12 minutes or until set (centers will be soft).
• Cool 1 minute before removing from cookie sheet to wire rack.
• Cool completely, about 30 minutes.
• Frost with frosting; sprinkle with chocolate decorations while frosting is still wet.