Cinnamon Crinkles Food

CINNAMON CRINKLES

Steps:

• Preheat oven to 375 degrees F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
• Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.
• Bake at 375 degrees F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.

CINNAMON CRACKLE COOKIES

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture. , Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

CINNAMON SUGAR CRINKLES

Steps:

• In a large bowl, beat the butter with the brown sugar until fluffy, then beat in the egg, molasses and vanilla.
• Whisk together the flour, baking soda, cinnamon and salt and stir into the butter mixture.
• Refrigerate the dough for 20 minutes.
• Roll by 1 tablespoon into balls.
• Roll in the coarse sugar.
• Place, 1-1/2" apart, on a parchment-lined baking sheet and flatten slightly.
• Bake in a 350 degree F oven until puffed and crackly, about 9 minutes.
• Let cool on the pan on a rack for 5 minutes.
• Transfer to a rack and let cool completely.

CINNAMON COFFEE CRINKLES

Steps:

• Heat the oven to 400°F.
• Stir the eggs and instant coffee in a small bowl until well blended; set aside.
• Mix the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl, set aside.
• Beat the butter, shortening, granulated sugar and egg mixture in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Stir in the flour mixture.
• Shape the dough into 1 inch balls.
• Roll the balls in the powdered sugar.
• Place 2 inches apart on ungreased baking sheets.
• Bake for 10-12 minutes or until set.
• Remove the cookies from the baking sheets.
• Cool completely on wire racks.
• Store in a tightly covered container.

CINNAMON SUGAR CRINKLES

Steps:

• Position oven rack in center of oven; preheat oven to 350°; grease two baking sheets.
• Make the dough: sift together the flour, baking powder, nutmeg, and salt into a bowl; stir until well blended; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugar, and molasses at medium-high speed until light, about 1 1/2 minutes.
• Add in eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract; scrape down the sides of the bowl and beat for 30 seconds.
• At low speed, add the flour mixture and mix just until blended.
• Make the topping: in a small bowl, gently whisk the cinnamon and sugar together.
• Shape the dough into 1 1/4 inch balls (using about 1 1/2 tablespoons dough for each cookie).
• Roll each ball into the cinnamon-sugar mixture to coat completely; arrange balls on baking sheets, spacing them 2 1/2 inches apart.
• Flatten each cookie into a 2-inch disk.
• Bake, one sheet at a time, for 16-18 minutes, until the tops are crinkly and they are puffed and lightly browned on the edges.
• Transfer the cookies to a wire rack and cool completely.

CINNAMON CRINKLES

Steps:

• Preheat oven to 375°F/190°C.
• Cream sugar, butter, shortening and eggs.
• In a seperate bowl sift together flour, cream of tartar, baking soda, cinnamon and salt; then beat into butter mix and mix well.
• Shape dough into 1 inch balls, roll in colored sugar and place on cookie sheet.
• Bake for about 9-11 minutes.
• Temperature and time may vary according to your oven's accuracy (just eat the first one after it cooled off).
• Let cookies rest about 10 minutes before removing from cookie sheet.