Yield: about 3 dozen cookies
“Back to Baking”, pp. 49
It has been way too long that I have baked anything. I am not sure why – perhaps time just passed without my noticing it. Thankfully I realized this aberrance and made these cute cinnamon cookies today. They are simple to make yet make for a sweet tasty snack. I will post more recipes in the common week. Simply put, I need to get back to baking!
- 2/3 cup unsalted butter, at room temperature
- 2/3 cup + 2 tablespoons sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon + 1/8 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg white
- Using a hand or stand mixer, beat together the butter and 2/3 cup sugar until the mixture is fluffy and homogenous.
- Beat in the egg yolks and vanilla extract.
- In a separate bowl, sift together the flour, baking powder, salt and 1/2 teaspoon of the cinnamon. Add this to the butter mixture and combine until the dough comes together.
- Shape the dough into 2 discs, then wrap them in plastic wrap. Rest the dough for 20 minutes at room temperature.
- Preheat the oven to 350°F and line 2 baking trays with parchment paper.
- On a lightly floured surface, roll the first disc to about 1/4 inch thick. Use a 2 1/2 inch round cookie cutter (or any desired shape) and cut out the cookies. Use a spatula to life the cookies and place them on the baking tray, leaving a one inch gap between each cookie. Repeat this with the second disc. Note: any scraps can be re-rolled after they have rested for 15 minutes.
- Whisk the egg white to loosen it and brush it over the cookies.
- Stir the remaining 2 tablespoons of sugar with the remaining 1/8 teaspoon of cinnamon, and sprinkle this over the cookies.
- Bake the cookies for 10 to 12 minutes, just until the edges turn slightly golden. Cool the cookies on the tray before removing.