Cinnamon Sandwich Cookies

Author: Canadian Living

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

Ingredients

  • 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

Method

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.

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

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cinnamon Sandwich Cookies

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