Cinnamon Slide Food
CINNAMON SPICE COOKIES
A subtle cinnamon flavour and sugar-cookie texture makes this a great cookie-cutter version of the classic snickerdoodle.
Provided by 1hatter1
Categories Dessert
Time 25m
Yield 10-12 cookies, 6-12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Mix flour,brown sugar,salt, and spices. Set aside.
- 2. Cream butter and sugar in a separate bowl. Add the egg and mix well.
- 3. Add the flour mixture into the egg-butter-sugar trio and knead until mixed through.
- 4. Roll out on a floured surface until 7mm thick(aprox.)Use floured cookie cutters or the top of a cup to shape the cookies,and put on a greased pan.
- 5. Cook in 375 degrees Fahrenheit for 10-15 minutes.
Nutrition Facts : Calories 360.8, Fat 16.4, SaturatedFat 10, Cholesterol 71.7, Sodium 176.1, Carbohydrate 49.6, Fiber 0.9, Sugar 25.7, Protein 4.5
CINNAMON SPIRALS
I got this from a Good Housekeeping cookbook called The Great Christmas Cookie Swap Cookbook. They were a huge hit as gifts and they smell wonderful when baking. They are not very sweet so they are a nice counterbalance to chocolate cookies. I did sprinkle some extra sugar over them before baking because I like them sweeter!
Provided by buffyfan1
Categories Frozen Desserts
Time 2h12m
Yield 120 cookies, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, with mixer at medium speed, beat butter and cream cheese till creamy, about 2 minute Reduce speed to low; gradually beat in flour and salt until well mixed, occasionally scraping bowl with ruber spatula.
- Divide dough in half. On sheet of plastic wrap, pat 1 peice of dough into small rectangle; wrap tightly and refrigerate 1 hour or until dough is firm enough to roll ( or freeze for 30 min,). Repeat with remaining dough.
- Meanwhile, in a small bowl, stir sugar and cinnamon until blended.
- On lightly floured surface, with floured rolling pin, roll 1 peice of dough into 15" by 12" rectangle. Sprinkle half of cinnamon sugar mixture evenly over dough. Starting from long side, tightly roll dough jelly-roll style. Brush last 1/2 in of dough with water to seal edge. Cut log crosswise in half. Slide logs onto ungreased cookie sheet; cover with plastic wrap and refrigerate 2 hours or until firm enough to cut. (or freeze for 45 min.) Repeat with remaining dough.
- Preheat oven to 400*F. Remove 2 logs from freezer; with serrated knife, cut each log crosswise into 1/4 in thick slices. Place cookies 1/2 in apart on two ungreased cookie sheets.
- Bake cookies until lightly browned, 12 to 14 min, Transfer to a wire rack to cook. Repeat with remaining two logs.
Nutrition Facts : Calories 4071.3, Fat 265, SaturatedFat 160.9, Cholesterol 738, Sodium 3520.9, Carbohydrate 385.4, Fiber 11.2, Sugar 141.5, Protein 47.9
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