cinnamon flats

sometimes, you need a quick and non-fussy cookie, packed with lots of flavor. these cinnamon flats fit the bill. with only a few ingredients you are sure to have in your pantry, the dough for these cookies comes together quickly, and you can bake them immediately, or (as is my preference), you can roll them into a log, wrap in plastic wrap and store in the refrigerator until you are ready to bake. easy and tasty, what more can you ask for?

cinnamon flats
1/2 cup unsalted butter, softened to room temperature
1/2 teaspoon almond extract
1/2 tablespoon cinnamon
1 1/2 tablespoon baker’s sugar (or granulated sugar)
1 cup all-purpose flour
granulated sugar for rolling baked cookies

1. preheat oven to 300 degrees. line cookie sheets with parchment paper
2. beat butter until light and fluffy
3. add almond extract, cinnamon and sugar. mix thoroughly so all ingredients are incorporated into the fluffy butter.
4. add flour and mix until dough ‘comes together’. this may take more than a minute at medium mixer speed.
5. shape in long roll, about 1 1/2 inch in diameter. wrap in plastic wrap and refrigerate at least 1/2 hour, or overnight.
6. slice cookies approximately 1/4 inch and place on prepared cookie sheets about 2 inches apart.
7. bake for 12-13 minutes. cookies will be firm. remove from oven.
8. cool for about 2 minutes on baking sheet. remove cookies, one at a time and dip in bowl with granulated sugar to coat cookies completely. move to wire rack to cool completely.
9. enjoy!
yield: approximately 26 cookies

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