Perfect with a cup of tea, these thin, crisp cookies pack a hit of cinnamon.
- Portion size 38 servings
- Credits : Canadian Living Magazine: December 2008
- 3/4 cups butter softened
- 3/4 cups packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon cinnamon
- 1 pinch salt
- 2 tablespoons icing sugar
- 1/2 cup seedless raspberry jam
MethodIn 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.
Nutritional facts Per cookie: about
- Sodium 31 mg
- Protein 1 g
- Calories 94.0
- Total fat 4 g
- Cholesterol 15 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 3.0