Cinnamon Thins Food

EASY CINNAMON THINS

Steps:

• In a microwave, melt candy coating; stir until smooth. Stir in extract., Dip crackers in candy coating mixture; allow excess to drip off. Place on waxed paper. Decorate with candies and colored sugar as desired. Let stand until set.

CINNAMON THINS

Steps:

• Cream butter and sugar until light and fluffy.
• Add egg and beat well.
• Combine flour with baking powder and salt.
• Add to creamed mixture and mix well.
• Drop onto greased cookie sheet in marble-sized balls.
• Press flat with bottom of greased glass dipped in the sugar-cinnamon mixture.
• Bake in 350°F oven 10 minutes.
• Remove from cookie sheet and cool.

LOW CARB CINNAMON THIN CRACKERS

Steps:

• Mix all cracker ingredients well in a small bowl.
• Everything should be moist and the dough should hold together somewhat.
• Put the dough on a well-greased sheet of parchment paper or heavy-duty aluminum foil, about 15x18": it's helpful to crumble the dough mixture and spread the crumbs in a roughly rectangular shape on the foil.
• Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
• Roll out the dough to about 1/8" thick or slightly thinner; try to get the dough to an even thickness.
• You can also carefully peel up the wax paper and reshape the dough to get it as close to rectangular as possible, about 9x9" square.
• Replace the wax paper and continue rolling until nice and even.
• Peel off the wax paper and use a pizza or ravioli cutter to score the dough into approximately 48 1-inch squares.
• Sprinkle on the topping.
• Lift the foil and set it on the oven rack and bake them at 325º for 10-15 minutes, or until golden brown.
• Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden; use a thin metal spatula to very gently pry the crackers from the foil.
• Break them apart on the score lines and let cool.

CINNAMON THINS

Steps:

• Mix all of the ingredients well in a small bowl.
• All ingredients should be moist and the dough should hold together.
• Put the dough on a greased sheet of heavy-duty aluminum foil or parchment paper, about 15x18".
• Cover the dough with a piece of wax paper that's been sprayed with non-stick spray.
• Roll out the dough to about 1/8" thick or slightly thinner.
• Try to get the dough to an even thickness about 9 x 9" square.
• Peel off the wax paper, sprinkle the topping over the dough, spread the topping evening over the dough with your hand.
• Use a pizza or ravioli cutter to score the dough into approximately 1-inch squares.
• Lift the foil and set it on the oven rack and bake them at 325ºF for 10-15 minutes, or until golden brown.
• Check after 10 minutes and if crackers at outer edge are getting pretty brown, remove those and continue baking the rest until golden.
• I used a thin metal spatula to very gently pry the crackers from the foil.
• Break them apart on the score lines and let cool.
• Can be frozen.