SWEDISH CINNAMON COOKIES (KANELKAKOR)
Make and share this Swedish Cinnamon Cookies (Kanelkakor) recipe from Food.com.
Provided by BeccaB3c
Categories Dessert
Time 25m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and gradually add 1 cup sugar.
- Beat in vanilla and eggs.
- Sift the flour with baking powder and 1 teaspoon cinnamon.
- Add to egg mixture and blend well.
- Chill for 30 minutes.
- Preheat oven to 350 degrees.
- Combine walnuts, cinnamon and sugar.
- Roll chilled dough into sugar.
- Place cookies on greased and floured baking sheets about 3 inches apart. Bake about 12 minutes. Cool on racks.
BELGIAN CINNAMON COOKIES
We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn't find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn't have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they'll lose their charming softness.
Provided by Sackville
Categories Dessert
Time 25m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Mix the butter and sugar well. Add the water, egg and honey.
- Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
- Leave to rest in a cold place for up to 5 hours.
- Divide the dough into 30 portions.
- Roll and flatten to about 1.5 centimeters.
- Put them on a baking tray, lined with baking paper.
- Press an almond in each cookie.
- Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.
Nutrition Facts : Calories 225.7, Fat 5.9, SaturatedFat 3.5, Cholesterol 21.3, Sodium 52.4, Carbohydrate 40, Fiber 1.1, Sugar 15.7, Protein 3.5
ORANGE CINNAMON COOKIES
Christmas is coming and everyone wants cookies and treats. I love these simple cookies that taste so festive and bright looking. They taste like a hot spiced tea, which is my favorite holiday drink.
Provided by LilPinkieJ
Categories Dessert
Time 25m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350º F. Line baking sheets with parchment paper.
- Beat 1 cup sugar with the shortening, egg, vanilla and orange zest. Add the orange juice, flour, soda and salt and stir until well combined.
- Combine 1/3 cup sugar with 3 tbs cinnamon. Shape dough into walnut sized balls. Roll in cinnamon sugar and press onto prepared cookie sheets with a glass dipped in cinnamon sugar.
- Bake 10-15 minutes until lightly golden.
Nutrition Facts : Calories 86.7, Fat 4.4, SaturatedFat 1.1, Cholesterol 3.9, Sodium 39.1, Carbohydrate 11.1, Fiber 0.4, Sugar 5.7, Protein 0.8
CORNMEAL CITRUS COOKIES
From the Joy of Cooking. Thse are so unusual. I'd never had any like these until I made them. The dough freezes well in logs for later slicing and baking. prep time is mandatory chill time.
Provided by spatchcock
Categories Dessert
Time 1h25m
Yield 7 dozen cookies, depending on size
Number Of Ingredients 9
Steps:
- In large bowl, beat butter, sugar and salt and citrus zest on med speed until very fluffy and well blended.
- Add egg yolk and mix until well blended.
- add egg and vanilla.
- Beat well.
- Reduce speed to low and beat in cornmeal and flour until just combined.
- Divide dough in half and wrap in plastic; refrigerate until firm, at least one hour (Dough can be refrigerated for two days or frozen for a month).
- To bake, position rack in upper third of oven and another rack in lower third.
- Preheat oven to 375 degrees.
- Remove one disk of dough from fridge and cut in half.
- Return unused portion to fridge.
- EITHER-- scoop cookie dough into 1-tbsp balls with small ice cream scoop and roll each ball between palms till smooth.
- Place dough balls on parchment lined cookie sheets, spacing about 2 inches apart.
- Using the bottom of a smooth glass dipped in flour (I used turbinado sugar!) gently flatten each dough ball to about 1.
- 8 inch thickness.
- OR-- Lightly flour work surface.
- Roll dough to 1/3 inch thick, using offset spatula to loosen dough.
- sprinkle surface lightly with flour as needed.
- Cut dough into desired shapes.
- Plase shapes on parchment lined cookie sheets, spacing about 1/2 inch apart.
- Get as many dough shapes out of each sheet because dough should*only be rolled twice.
- *Discard any leftover dough after second folling, or form leftover dough into balls and flatten to 1/8 inch thick.
- Bake 2 sheets at a time, until cookies are evenly golden brown.
- ,6 to 8 minutes.
- Rotate sheets halfway through baking for even browning.
- Using thin-bladed spatula, immediately transfer to cooling racks.
- Decorate if desired.
Nutrition Facts : Calories 525.6, Fat 28.6, SaturatedFat 17.2, Cholesterol 129.9, Sodium 146.1, Carbohydrate 62.8, Fiber 2, Sugar 29, Protein 5.8
MOROCCAN SALAD OF RAW GRATED CARROTS/CITRUS CINNAMON DRESSING
Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 2 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad.
Provided by WiGal
Categories Salad Dressings
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the carrots on the large holes of a box grater.
- Cook carrots for 2 minutes--optional step.
- Toss with only 1/4 cup of the dressing,.
- Garnish with nuts, raisins, and pine nuts if desired, and serve.
SNICKERDOODLES (CINNAMON COOKIES)
Make and share this Snickerdoodles (Cinnamon Cookies) recipe from Food.com.
Provided by josh689
Categories Dessert
Time 4h10m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla.
- In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar.
- Stir into the butter mixture until well mixed.
- Cover and refrigerate the dough for several hours.
- In a small bowl combine the 2T of sugar and the 2t of cinnamon.
- Grease a cookie sheet with non-stick spray, shortening, etc.
- Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture.
- Place the cookies on the cookie sheet making sure they are 2-inches apart.
- Bake for 8-10 minutes at 375 degrees.
- Remove with a pancake turner or something else and place on a cooling rack.
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
COCOA CINNAMON COOKIES
A rolled cookie. Another one from my cookie clipping collection dated 1984. I don't make these too often since I have become a lazy cook and don't make rolled cookies too often. You can decorate these with a piped icing trim.
Provided by teapotter
Categories Dessert
Time 10m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour, sugar, cocoa, and cinnamon in a large bowl.
- Cut in butter and margarine until in small bits. Stir in egg yolk until until blended. If dough seems too dry work in a few drops of milk. Form dough into a ball and wrap with plastic wrap. Chill dough about 30 minutes.
- Divide dough into 3 pieces. Return 2 to fridge. Roll 1/3 at a time on a lightly floured board to 1/8 inch thick. Cut with a 3 inch floured cookie cutter.
- Place cookies 1/2 inch apart on lightly greased cookie sheet.
- Bake at 350F for 10 to 12 minutes till firm. Remove to rack to cool.
- When cool, decorate with icing as desired. Store airtight in a cool place. Makes about 40.
Nutrition Facts : Calories 76, Fat 4.8, SaturatedFat 1.9, Cholesterol 10.8, Sodium 43.4, Carbohydrate 7.7, Fiber 0.4, Sugar 2.5, Protein 0.9
MAPLE CINNAMON COOKIES
Mmmm...another maple goodie. Maple and cinnamon are a perfect combo in these moist, rich cookies with their creamy frosting! A must try for anyone who loved maple syrup!
Provided by BirdyBaker
Categories Dessert
Time 1h11m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a large mixing bowl cream butter with an electric mixer. Then add brown sugar and mix until combined. Add syrup,egg and mix thoroughly.
- Wet your fingertips with warm water when forming balls to avoid sticky fingers
- In a small mixing bowl combine flour, nutmeg, cinnamon and baking soda.Then add flour mixture to batter.
- Blend thoroughly and chill for 30 minutes. Roll dough into one inch balls and place on cookie sheet. Bake at 375 for 9 to 11 minutes. Remove and place on cooling rack. Cool slightly then frost.
- To make frosting combine butter,vanilla in a small mixing bowl. Add sugar, milk and mix until creamy.
Nutrition Facts : Calories 3221.2, Fat 93.8, SaturatedFat 56.4, Cholesterol 437.2, Sodium 2015.5, Carbohydrate 569.4, Fiber 10.9, Sugar 357, Protein 33.9
JJ'S YUMMY APPLE CINNAMON COOKIES
These cookies taste like little apple turnovers. You can make them moist and chewy or crispy. Either way they are delicious!
Provided by mdesai70
Categories Dessert
Time 40m
Yield 18 cookies, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Fahrenheit. Mix dry ingredients together in a bowl. In a separate bowl whisk egg, melted butter, and milk. Slowly add dry ingredient mixture into bowl with wet ingredients until batter starts looking like dough. You may need to knead the dough to get the right consistency. Finally, add diced apples into dough.
- Drop small rounds of dough onto greased cookie sheet, and bake. For chewy moist cookies, bake for 8-10 minutes. For crispier cookies, flatten before baking and bake for 8 minutes on one side and 4 on the other.
- Enjoy!
Nutrition Facts : Calories 801, Fat 33, SaturatedFat 20.1, Cholesterol 128.6, Sodium 437.5, Carbohydrate 121, Fiber 6, Sugar 66.2, Protein 9
FANTASTIC CRACKLE TOP SUGAR-CINNAMON COOKIES
These are the most amazing sugar cookies. They bake out to a perfect round shape and are crispy around the edges! do not sub the Crisco butter flavor with regular butter, the cookie just will not have the same texture, and bake out very flat. If you are making these for Christmas, use red and green sugar, you can omit the cinnamon if desired and just roll in the sugar. I have even added 1 cup mini chocolate chips to the batter.... these cookies are fabulous!! Note, this recipe makes tons of cookies, so no need to double the recipe.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a extra large mixing bowl (I use my kitchen aid stand mixer for this), cream/mix the shortening, both sugars, eggs and vanilla until very well blended and fluffy.
- In a smaller bowl mix together (do not sift) the flour, cream of tartar, baking soda and salt, with a spoon.
- Add the flour mixture to the creamed mixture and beat well until blended.
- Roll into walnut size balls (or larger if desired).
- Roll into the cinnamon/sugar mixture, making sure that the balls are well coated.
- Place on a foil-lined lightly sprayed cookie sheet.
- Bake for 10-12 minutes or until lightly browned around the edges.
- ***NOTE*** for a crispier cookie, bake longer.
Nutrition Facts : Calories 141.1, Fat 7.1, SaturatedFat 2.8, Cholesterol 10.9, Sodium 105.7, Carbohydrate 18.4, Fiber 0.2, Sugar 11.9, Protein 1.1
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