Cinnamon cookies
A delicious and very easy to make snack, but do not limit yourself to circles, this recipe is a great base for all seasons. Bake them in flower shape for summer or as autumn leaves for the fall season, and as edible Easter or Christmas tree decorations.
Ingredients
Instructions
Preheat oven to 375°F.
Sift flout and cinnamon into a bowl. Add butter and cut with a metal blade into small pieces. Shake to coat with the flour mixture and rub it in with the fingers until the texture is similar to bread crumbs.
Mix in sugar, add cold milk, mix the dough with a wooden spoon first and then form a ball with your hands. Transfer to a floured surface and knead lightly. The dough should be smooth.
Roll out to 1/5 of an inch. Use a cookie cutter to make about 15 circles.
Place circles on a greased baking sheet and bake for 8-10 minutes, or until golden brown.
Remove from the oven and transfer to a wire rack to cool.
Notes
Sprinkle some more cinnamon or confectioner's sugar as decoration. Once cooled, store in an airtight container.Dip lightly the cookie cutter into flour before pressing into the dough. This will stop the dough from sticking to the cutter.
To make tree decorations, use cutters with seasonal shapes: stars, bells, Christmas trees, Easter bunnies, eggs, and so on. Decorate with sugar frosting or use the frosting to stick other edible decorations. Start decorating when cookies are at room temperature, not before.
To hang cookie on the tree, make a hole on each one with a metal skewer as soon as the cookies are out of the oven, before they become hard. Once dry, thread a ribbon throguh the hole and hang.
To make sugar frosting, for decorating, mix 3 tablespoons confectioner's sugar with 1 tablespoon sugar, add 1/2 teaspoon margarine and mix until thick and smooth. Sprinkle decoration on the frosting while still wet. A paste made from of confectioner's sugar and boiling water also works.