These are icebox cookies that I made back in December for my cookie exchange. The recipe comes from Sweet Pea's Kitchen. I had asked her for permission to post this recipe and it took her a while to get back to me. I then promptly forgot to post the recipe. She got the recipe from a cookbook called Cuisine Cookies for the Holidays. The cookies were very delicious. I would recommend buying your cinnamon chips around the holidays or try The Prepared Pantry's website. They carry just about anything you might want or need for baking purposes.
Crispy Cinnamon Coins
Ingredients:
1 stick (8 tablespoons) unsalted butter, softened
¼ cup granulated sugar
1 egg
1 teaspoon cinnamon
1/8 teaspoon salt
¼ teaspoon vanilla extract
Minced zest of ½ lemon
1-1/4 cups all-purpose flour
1/3 cup cinnamon chips, coarsely chopped
Turbinado sugar, for rolling
Directions:
1.
In the
bowl of a stand mixer fitted with the paddle attachment, beat the butter until
creamy. Add the granulated sugar and
beat until light and fluffy, about 3 minutes.
Beat in the egg, cinnamon, salt, vanilla and zest. Add flour and mix until just combined. Fold in cinnamon chips. Divide the dough in half.
2.
Generously sprinkle a work surface with
Turbinado sugar. Shape each half of
dough into an 18-to 20-inch long rope and roll in the sugar, adding more sugar
as needed to prevent sticking. Wrap each
piece in a large sheet of plastic wrap and chill until firm, at least 1 hour or
overnight. (The colder the dough, the
easier it will be to slice).
3.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment
paper. Unwrap 1 piece of dough and slice
into ½ inch thick slices, spacing 1 inch apart on prepared baking sheet. Repeat with remaining pieces of cookie
dough. Bake the cookies for about 15
minutes, or until crisp and golden. Let
cool on the baking sheets 5 minutes before transferring to a cooling rack to
cool completely.
Yields: 80 (1-inch) cookies
Prep. Time: 1
hour 20 minutes (including chilling)
From Sweet Pea’s Kitchen
