Include in Print View:

Cinnamon Crisps

Cinnamon Crisps recipe image
This International dessert features Dottie Cross TMPJ72B 1 1/4 c All-purpose flour, Unsalted butter; softened 1 teaspoon Baking powder, Sugar 1 teaspoon Ground cinnamon, Sugar 1/8 teaspoon Salt, Large egg yolk 24 ea Walnut halves. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 24
Calories: 64.9
Dietary: Vegetarian
Description
This International dessert features Dottie Cross TMPJ72B 1 1/4 c All-purpose flour, Unsalted butter; softened 1 teaspoon Baking powder, Sugar 1 teaspoon Ground cinnamon, Sugar 1/8 teaspoon Salt, Large egg yolk 24 ea Walnut halves. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Dottie Cross TMPJ72B
  • 1 1/4 cups All-purpose flour
  • 8 tablespoons Unsalted butter; softened
  • 1 teaspoons Baking powder
  • 1/3 cups Sugar
  • 1 teaspoons Ground cinnamon
  • 1 tablespoons Sugar
  • 1/8 teaspoons Salt
  • 1 whole Large egg yolk
  • 24 whole Walnut halves
  • 1/2 teaspoons Vanilla
Directions
  1. 1
    Preheat oven to 375 degrees.
  2. 2
    Butter 2 baking sheets.
  3. 3
    In a medium bowl, using a hand-held electric mixer
  4. 4
    set at high speed,
  5. 5
    beat the butter until creamy, about 1 minute.
  6. 6
    Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes.
  7. 7
    Beat in the yolk and vanilla.
  8. 8
    Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper.
  9. 9
    Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough.
  10. 10
    Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long.
  11. 11
    Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour.
  12. 12
    Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick.
  13. 13
    Arrange the slices about 2 inches apart on the prepared baking sheets.
  14. 14
    Flatten the slices slightly with a fork, and top each with a walnut half.
  15. 15
    Bake until golden brown, 10 to 12 minutes.
  16. 16
    Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely.
  17. 17
    The cookies will keep, stored in an airtight container at room temperature, for 3 days

Nutrition Facts

Servings 24

Amount Per Serving
Calories 64.9kcal
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 2.9g15%
Cholesterol 55.8mg19%
Sodium 2.5mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.0g0%
Sugars 4.1g
Protein 0.7g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, baking, butter, cinnamon, crisps, cross, dessert, dottie, egg, flour, ground, halves, international, large, powder, salt, softened, sugar, teaspoon, title
Read it online: https://www.chefs-mate.com/recipe/cinnamon-crisps/