Processor Cinnamon Cookies Food

CINNAMON COOKIES

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.

CINNAMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees; lightly grease baking sheets.
• Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended.
• Remove to a small bowl.
• Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy.
• Add egg yolk and process about 10 seconds to blend.
• Add flour mixture and pulse six to eight times, just until blended.
• Wrap dough in plastic wrap and chill at least one hour or overnight (Dough may also be frozen up to a month).
• Roll out dough, half at a time, to 1/8-inch thick.
• Cut with cookie cutter and place cookies two inches apart on baking sheets.
• Sprinkle with sugar.
• Bake seven to eight minutes until firm and just beginning to darken at edges.
• Cool on wire racks.

CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
• Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
• Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
• Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.

CINNAMON COOKIES

Steps:

• Make cookies:
• Sift together flour, cinnamon, and salt.
• Pulse walnuts with 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
• Beat together butter and remaining sugar with an electric mixer until pale and fluffy. Beat in eggs until combined. Mix in flour mixture and nuts at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 325°F.
• Keeping remaining dough chilled, roll out half of dough 1/4 inch thick on a lightly floured surface. Cut out cookies with a 2 1/2- to 3-inch floured cookie cutter. Chill scraps.
• Arrange cookies 1 inch apart on greased baking sheets.
• Bake cookies in batches in middle of oven until firm but not browned, about 10 minutes. Transfer cookies to a rack to cool. Make cookies with remaining dough in same manner, rerolling scraps no more than twice.
• Ice and decorate cookies:
• Whisk together powdered egg whites and water, then stir in confectioners sugar and lemon juice until smooth and spreadable.
• Spread a thin layer of icing on 1 cookie with a metal spatula or knife and sprinkle lightly with walnuts. (Use your imagination and decorate more elaborately if you like.) Decorate remaining cookies in same manner. Let icing harden, about 1 hour, before storing cookies.

CHILI-CINNAMON COOKIES

Steps:

• If you are using dried chili crunch them as fine as possible and measure then 1/2 teaspoon.
• In the bowl of your food processor add the first six ingredients.
• Heat a pan over medium high heat and roast the grounded almonds until golden. Immediately remove from heat and add to the other ingredients.
• Cut butter into pieces and add to flour mixture. Add egg yolk.
• Mix in your food processor until dough is formed. Take dough out of the bowl, knead once or twice and then form a roll (this will make it easier to divide dough later).
• Wrap dough roll into cling film a put it into fridge for 30 minutes. Line out baking tray(s) with parchment paper.
• Take dough out of the fridge and cut roll into 10 slices. Cut each slice into 4 pieces. You should now have 40 little dough pieces.
• Roll each pice into a roll of about 3 to 4 inches in lenght. The middle of each roll should be a bit thicker and let the roll taper off towards the ends. Put the rolls onto the baking tray forming a "C" (half-moon shape).
• Put the baking tray(s) in a cold place for about 30 to 60 minutes.
• Meanwhile preheat oven (390 F, 200 C).
• Bake the cookies for 10 minutes. Let them cool completely on a cooling rack. Dust them with (unsweetened) cacao powder.
• NOTE: cooking time is given for one baking tray. Time to make includes 60 minutes for cooling the dough.
• NOTE: I put the cookies on the baking tray into the fridge for 30 minutes. It is important to keep the formed cookies for 30 minutes in a cold place. The butter in the cookies has to be cooled completely.
• NOTE: these cookies are very spicy. If you don't like them spicy reduce the amount of cayenne pepper / dried chili pepper.

CINNAMON STREUSEL

Steps:

• Combine all the ingredients in a food processor and pulse until crumbly. Alternately, you can mash the ingredients together in a bowl using a fork, or just smoosh everything together with your fingers.
• Sprinkle over muffins or coffee cake immediately before baking.

PROCESSOR CINNAMON COOKIES

Steps:

• Process oil, sugar, and water until the sugar is completely dissolved.
• Add cinnamon, salt, and vanilla, and process again.
• Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
• When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
• Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
• Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
• Bake cookies at 350° F for approximately 15 minutes. Adjust for altitude as need be.
• Cool on wire rack, store in air-tight container or refrigerator. They will keep nicely for quite a while.