CINNAMON SUGAR COOKIES
Baked in the Mosher test kitchen, these cookies will be on board the Bookmobile today, for your sampling pleasure, at stops in Maitland Bridge, Cornwallis Park, and Bear River.
Ingredients:
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Topping
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 egg white
In a large bowl with electric mixer on high speed – cream butter and sugar until light and fluffy – add egg and vanilla – mix until combined.
In a separate bowl, combine flour, baking powder, salt and cinnamon. Reduce mixer speed to low – beat in mixture until just combined.
Shape dough into a disk – wrap and refrigerate for at least 2 hours or overnight.
Preheat oven 325F – Line 2 baking sheets with parchment paper. Remove dough from the fridge. Cut disk in half – cover remaining half. With floured rolling pin on a lightly floured surface, roll dough 1/4 inch thick. Using shaped cookie cutters, cut dough into as many cookies as possible – save trimmings for re-rolling. Place cookies on sheet 1 inch apart.
Repeat with remaining dough.
Topping – in a small bowl, combine sugar and cinnamon – lightly brush egg white over cookies – sprinkle with cinnamon-sugar
Bake – 10 – 12 minutes until golden around the edges. Cool on baking sheet for 1 minute – transfer to wire rack to cool. Store in an airtight container
ENJOY!
From DEBBIE MACOMBER’S CHRISTMAS COOKBOOK – 641.568 Maco, page 61.
