Monday, April 30, 2012

Crispy Cinnamon Coins

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
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


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.
     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).
           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


The Creative Cook

Sunday, April 29, 2012

Cherry Ice Box Cookies

Here is another recipe for slice and bake cookies.  I tried them early this time so I could decide if I want to make them for my Cookie Exchange in December.  I liked these cookies but next time I would use dried cherries rather than maraschino cherries. I thought that the cookies were too soft and crumbly with the maraschino cherries.  This recipe comes from the Mr. Food website.

Cherry Ice Box Cookies
Makes 48 cookies


1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 (16 ounce) jar maraschino cherries, drained and finely chopped (dried cherries)
1 cup finely chopped nuts
1/4 cup red decorator sugar (optional)


1.  Beat butter at medium speed with an electric mixer until creamy.  Gradually add 1 cup sugar, beating well.  Add egg and vanilla, beating well.

2.  Combine flour, baking powder and salt; add to butter mixture, beating well.  Pat cherries between paper towels to remove excess moisture.  Stir cherries and nuts into dough; cover dough, and chill 2 hours.

3.  Shape dough into 2 (1-1/2 inch by 8-inch) logs.  Roll in decorator sugar, if desired.  Wrap logs in wax paper and freeze 2 hours or until firm.  (Store in freezer up to 6 months, if desired.)

4.  Preheat oven to 400 degrees F.  Unwrap frozen dough and slice into 1/4 inch thick slices, using a sharp knife.  Place on lightly greased cookie sheets.  (Do not let thaw.)

5.  Bake 8 to 10 minutes or until golden brown.  Let cool 1 minute on cookie sheets.  Transfer to wire racks to cool completely.


The Creative Cook