CINNAMON SUGAR VANILLA WAFERS
This is a great recipe. It is a wonderful vanilla wafer with a touch of cinnamon sugar sprinkled on top. It adds a wonderful bit of sweetness 8)
Provided by OceanIvy
Categories Dessert
Time 21m
Yield 60 cookies
Number Of Ingredients 9
Steps:
- Mix 1 1/2 cup sugar and butter in large mixer bowl; cream with electric mixer until light and fluffy.
- Beat in eggs and vanilla extract. Gradually add baking powder to sifted flour and sift again.
- Gradually add to the butter mixture, mixing well; stir in the milk and combine well.
- Cover and chill at least 2 hours.
- Preheat oven to 400° and lightly grease cookie sheets; set aside.
- Lightly flour your work surface and sprinkle with 1 tablespoon sugar.
- Roll cold dough to 1/8-inch thickness and cut with 2-inch cookie cutters.
- Place 1 inch apart on cookie sheets; sprinkle with cinnamon sugar.
- Bake 6-8 minutes. Remove from sheets and place cool on wire racks.
CINNAMON WAFER COOKIES
Provided by Aaron McCargo Jr.
Time 20m
Yield 1 (9- by 13-inch) cookie
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9- by 13-inch cookie sheet.
- In a bowl, mix all the dry ingredients together. Add the wet ingredients to the dry ingredient mixture. Spread the mixture thinly and evenly on the prepared cookie sheet. Bake until golden brown, 8 to 10 minutes. Let cool. Break into shards. Use as garnish for Pumpkin Milk Shakes.
COOKIE CRUMB-TOPPED APPLE CRISP
An apple crisp you can feel good about-with warm apples, cinnamon and sweet crumbs o' vanilla wafer cookies. And yes: that IS a Healthy Living icon!
Provided by My Food and Family
Categories Grains
Time 55m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Toss apples with 1/4 cup sugar and 1 tsp. cinnamon; place in 8- or 9-inch square baking dish.
- Combine oats, remaining sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.
- Bake 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CINNAMON COOKIES
These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!
Provided by PetesNina
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
- Combine flour, cinnamon, baking powder and salt.
- Add to butter mixture.
- Blend well.
- Cover and refrigerate 2 hours or till firm enough to roll into balls.
- Shape dough into small balls about 3/4-inch in diameter.
- Roll in cinnamon sugar to coat.
- Set cookies 1-inch apart on lightly greased cookie sheets.
- Bake at 350° for 10 minutes or till the edges are lightly browned.
- Cool slightly on pans, then remove to racks to cool completely.
Nutrition Facts : Calories 49.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 9, Sodium 38.2, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.6
COOKIE & CINNAMON SNACK MIX
Here's a sweet take on the classic savory snack mix. This one includes ground cinnamon, vanilla wafer cookies and yogurt-covered raisins.
Provided by My Food and Family
Categories Spices
Time 20m
Yield 24 servings, 1/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Combine first 3 ingredients in large bowl. Mix butter, sugar and cinnamon. Drizzle over wafer mixture; toss to coat.
- Spread onto bottom of foil-lined 15x10x1-inch pan.
- Bake 10 min. or until lightly toasted, stirring after 5 min. Cool. Stir in raisins.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CINNAMON SUGAR COOKIES
A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
Provided by MARBALET
Categories Desserts Cookies Sugar Cookies
Time 4h45m
Yield 60
Number Of Ingredients 10
Steps:
- Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
- Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.4 g, Cholesterol 7.2 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 27.9 mg, Sugar 5.2 g
CINNAMON SUGAR COOKIES
Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 32
Number Of Ingredients 10
Steps:
- Make the dough: In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two 3/4-inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
- Roll out and freeze: Place one disk between two sheets of floured parchment paper; roll out to an 1/8-inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters; if dough gets soft, chill 10 minutes. (To bake right away, follow directions in step 3.) Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk. Place baking sheet in freezer; once frozen, transfer shapes to a resealable plastic bag. Freeze up to 1 month.
- Bake: Preheat oven to 325. Line baking sheets with parchment; bake, decorating if desired (see note, below), until edges are golden, 10 to 15 minutes, rotating sheets halfway through-this time range applies whether dough is frozen or not. Cool cookies 1 minute on sheets, and transfer to wire racks to cool completely.
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