Cinnamon Butter Cookies Food

CINNAMON SUGAR BUTTER COOKIES II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
• Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
• Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
• Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

CINNAMON BUTTER COOKIES

Steps:

• Cream together 1 cup butter and white sugar. Beat in the egg and 1 teaspoon vanilla. Combine together the sifted flour, salt and ground cinnamon and stir into butter mixture.
• Cover and chill dough for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly flour a rolling pin. Roll out dough on lightly floured wax paper and cut with cookie cutter. As dough warms it becomes unworkable. Return to refrigerator as needed. Bake on ungreased cookie sheet 15-20 minutes until lightly browned.
• To Make Icing: Sift confectioners' sugar into mixing bowl. Add vanilla, salt, and butter. Add milk one tablespoon at a time while beating until spreadable consistency. Continue beating on medium for 10 minutes. Ice cookies.

CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, combine flour, soda and salt; set aside.
• In a large bowl, blend sugars with a mixer. Add butter and mix.
• Add eggs and vanilla. Mix until light and fluffy.
• Add flour mixture and blend just until combined. Do not overmix.
• Shape dough into 1-inch balls.
• Roll in combination of remaining sugar and cinnamon.
• Place 2-inches apart on ungreased cookie sheets.
• Bake for 18-20 minutes.
• Remove immediately from pan and cool.

CINNAMON ROLL COOKIES

Steps:

• For the cookie dough: Preheat the oven to 375 degrees F and line 2 to 4 baking sheets with parchment (use 2 if you're baking in batches, 4 only if you have them). In a medium bowl, whisk the flour, cinnamon, baking powder and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well to fully incorporate and scraping the bowl well after each addition. Add the vanilla and mix to combine. Add the dry ingredients in 2 to 3 additions, mixing to incorporate and gently scraping the bowl before continuing.
• Cover the dough loosely with plastic wrap. Working with a few pieces at a time, divide the dough into heaping tablespoon pieces, rolling each into a ball. Then roll each dough ball into a strand about 7 inches long. Starting at one end, form each dough strand into a spiral; it should look like a cinnamon roll when seen from above.
• For the cinnamon-sugar coating: In a small bowl, stir together the granulated sugar and cinnamon to combine. Gently press the top of each dough spiral into the sugar mixture, giving it a slight all-over coating, then transfer to the prepared baking sheets. Leave at least 1/2 inch between each spiral and stagger the rows. Bake until the cookies are browned and crisp, 18 to 20 minutes. Transfer to wire racks to cool completely.
• For the glaze: In a medium bowl, whisk together the confectioners' sugar, cream and milk; the glaze should be thin enough to easily flow off a spoon.
• Spoon 1 to 2 teaspoons of glaze in the center of each cookie, using the back of your spoon to spread it slightly and allowing it to drip down the sides naturally (see Cook's Note). Let set for 30 minutes at room temperature for the glaze to firm up. The cookies can then be stored in an airtight container in a single layer for up to 1 week.

PORTUGUESE CINNAMON BUTTER COOKIES (RAIVAS)

Steps:

• Line cookie sheets with parchment or foil.
• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• Stir the flour and cinnamon together and set aside.
• Beat the butter and sugar in a bowl with an electric mixer that has a paddle attachment until soft and light, about 2-3 minutes.
• Beat in the eggs one at a time, beating smooth after each addition.
• By hand, use a rubber spatula to stir in the flour mixture.
• Scape the dough out onto a lightly floured work surface and fold the dough over onto itself 2 or 3 times until it's smooth.
• Roll the dough into a cylinder and divide it into 6 equal pieces.
• Cut each of the 6 pieces of dough in half, then in half again, making 24 pieces of dough in total.
• Roll one piece of dough into a rope about 20 inches long and join the ends to make it a circle.
• Place the circle on one of the prepared pans and puch into a frown or inch worm shape(still with space in the middle), then just push the dough in at random spots making an irregular shape to crinkle it.
• Continue with the remaining pieces of dough, placing 9 on each pan.
• Bake the raivas until they are slightly puffed, deep golden, and firm when pressed with a fingertip, about 12-15 minutes.(Change the position of pand from upper to lower rack at least once during baking).
• Slide the papers from the pans to racks, to cool the cookies.
• Store in a container for up to a week.

CINNAMON ROLLS WITH COOKIE BUTTER FILLING

Steps:

• In a small bowl, mix the first 5 ingredients. On a lightly floured surface, roll dough into a 12x7-in. rectangle. Spread butter mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 350°. Bake until edges are lightly browned, 15-20 minutes. Place pan on a wire rack. Combine icing ingredients; drizzle over warm rolls. Let stand until set.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.