Tuesday, December 23, 2008

Cinnamon-Sugar Cookies

I saw these cookies posted on Joe's Blog and immediately decided that I needed to make them. I am taking them to work tomorrow for my coworkers since it sucks to be working on Christmas Eve. Side note: I will be in Connecticut for the holidays from Thursday through some time next week. I'll still be posting on occasion though because I plan to bake a ton of things while we're there. Gotta feed my boys! OK end tangent.

These cookies are super easy to make and are very yummy. We used red-hot decorating sugar instead of crushing up Red Hots and adding them to sugar. I like our version. I also did not use any shortening in the topping and see no reason why anyone ever should. And I used toasted almond meal (ground almonds) instead of bothering to grind them up myself. Easy peasy! Oh and I don't know why it says you'll get 56 cookies. We got maybe 2 dozen, if that.

We both agreed that we like the cookies and think my coworkers will like them, but we probably won't make them again.

sticks

Cinnamon-Sugar Sticks
Joe's Blog, originally from BH&G

For the cookies

7 ounces almonds, toasted and cooled
1 cup granulated sugar, divided
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla

For the topping

3 ounces chopped white chocolate
2 teaspoons trans-fat free shortening
1/3 cup Red Hots (cinnamon candy), crushed
1/3 cup coarse decorating sugar

To prepare the cookies

Preheat oven to 350 degrees.

In a food processor, add toasted almonds and 2 tablespoons of the granulated sugar - process until almonds are ground.

In a medium bowl, whisk together flour, ground almonds, baking powder, cinnamon and salt.

In a large mixing bowl, beat butter until creamy. Add remaining sugar and mix until combined. Mix in eggs, one at a time, until combined. Mix in vanilla. Gradually pour in dry ingredients and mix just until combined.

Scoop dough out onto a lightly floured surface - press or roll dough to 7 " x 14" rectangle, about 1/2" thick. Divide rectangle in half so you have 2 3 1/2" x 14" rectangles. Slice the dough, crosswise, into 1/2" wide sticks.

Transfer sticks to parchment-lined baking sheets. Place into the oven and bake until the cookies are firm and the edges lightly browned. Remove and let cookies set on the baking pan for 1 minute before transferring them to a wire rack to cool completely.

To prepare the topping

In a small microwave-safe bowl, add chocolate and shortening. Heat on medium power, stirring every 30 seconds, until melted and smooth. Pour chocolate into a shallow dish.

In another shallow dish, toss together crushed red hots and coarse sugar. Dip cookie sticks into the chocolate and then into the candy mixture - place sticks onto parchment-lined baking pans until set.

Yield: 56 cookies

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