Cinnamon Sandwich Cookies
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This recipe makes 38 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 94 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 0 |
| chol | 15 mg |
| sodium | 31 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 3 |
| folate | 9 |
Perfect with a cup of tea, these thin, crisp cookies pack a hit of cinnamon.
Ingredients
- 3/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 2-1/2 cups all-purpose flour
- 1-1/2 tsp cinnamon
- 1 pinch salt
- 2 tbsp icing sugar
- 1/2 cup seedless raspberry jam
Preparation
In bowl, beat butter with brown sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, cinnamon and salt ; stir into butter mixture in 2 additions, blending with hands if necessary to bring dough together.
Divide dough in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using floured 1-1/2 inch (4.5 cm) fluted round cutter, cut out shapes. Using 1/2-inch (1 cm) piping tip or mini-cutter, cut out centres of half of the cookies.
Arrange rounds and rings, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze or refrigerate until firm, about 15 minutes in freezer, 30 minutes in refrigerator.
Bake in 350°F (180°C) oven until edges are golden, about 12 minutes. Transfer to racks; let cool.
Using fine sieve, sprinkle rings with icing sugar. Spread about 1/2 tsp (2 mL) jam over each of the remaining cookies; top each with ring.
Divide dough in half and flatten into discs; wrap and refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using floured 1-1/2 inch (4.5 cm) fluted round cutter, cut out shapes. Using 1/2-inch (1 cm) piping tip or mini-cutter, cut out centres of half of the cookies.
Arrange rounds and rings, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. Freeze or refrigerate until firm, about 15 minutes in freezer, 30 minutes in refrigerator.
Bake in 350°F (180°C) oven until edges are golden, about 12 minutes. Transfer to racks; let cool.
Using fine sieve, sprinkle rings with icing sugar. Spread about 1/2 tsp (2 mL) jam over each of the remaining cookies; top each with ring.
Source : Canadian Living Magazine: December 2008
- Keywords : Dessert; Bake; Make-Ahead; Freeze; Cinnamon; Raspberries;
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