(Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Traditionally these cookies are round or round with fluted edges, but feel free to use any similar-size cookie cutter. When measuring flour, we spoon it into a dry measuring cup and level off excess. Transfer to a wire rack to cool completely. While still warm, gently toss them in the cinnamon sugar. Let them cool slightly on the baking sheet. Add 2 cups (8 oz.) powdered sugar, 1 cup at a time, and beat on low speed until incorporated. Set aside.īake until the cookies are cooked through and lightly browned underneath but still pale on top, 12 to 15 minutes. See more ideas about sugar cookies, cookie recipes, delicious desserts. Mix the cinnamon with the sugar in a shallow bowl. 1 Cup unsalted butter, 226 grams 1 Cup granulated white sugar, 200 grams 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 egg 2 teaspoons baking. ![]() I make them very often because I always have the ingredients on hand. Mix the flour, baking powder, and baking soda together in a bowl set the mixture aside. Strain the ground cinnamon through a fine-mesh strainer. It is amazing how much flavor is in these simple 3-ingredient peanut butter cookies without brown sugar. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius. Spread over cookies with back of a spoon. If too thin, whisk in more sugar if too thick, add more liquid. Whisk in milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. Refrigerate for 15 minutes.įor the topping: Coarsely grind the cinnamon stick in a spice grinder, 10 to 15 seconds. For the icing, sift confectioners' sugar into a small bowl. Roll up the scraps and repeat the process of rolling out the dough and cutting out more cookies. Cut out cookies using a 2-inch cookie cutter and transfer to the prepared baking sheets. ![]() Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Slowly add the cinnamon tea, mixing until the dough is hydrated (you may not need all of the liquid). Add the flour and mix until a crumbly dough begins to form, about 30 seconds. Add the sugar and salt and mix until incorporated. Let the cinnamon tea cool.īeat the shortening or lard in a stand mixer with a paddle attachment on medium-high speed until fluffy, 3 to 5 minutes. Simmer until the liquid reduces to about 1/3 cup and turns a light amber, 8 to 10 minutes. For the dough: Break the cinnamon sticks and add them to a small saucepan.
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