VALENTINE'S SLICE-AND-BAKE CINNAMON HEART SHORTBREAD COOKIES
An easy Valentine's day treat! Great for egg allergies as well. Store in a Tupperware® container or freeze.
Provided by the4taals
Categories Desserts Cookies International Cookie Recipes Canadian Cookie Recipes
Time 1h35m
Yield 60
Number Of Ingredients 6
Steps:
- Beat butter in a large bowl with a hand mixer until fluffy; add vanilla extract, confectioners' sugar, ground cinnamon candies, and cornstarch and mix with hand mixer until combined.
- Incorporate flour 1/4 cup at a time, mixing with your hands until all flour is used and dough comes together.
- Divide dough into halves; roll each into an 8-inch cylinder. Wrap each cylinder in waxed paper and freeze until firm, at least 1 hour to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Remove dough from freezer and let thaw just until slightly softened.
- Cut dough into 1/4-inch slices and arrange onto baking sheets.
- Bake in preheated oven until firm along the edges but not yet browned, about 10 minutes. Cool cookies on racks for 5 minutes before moving to a rack to cool completely.
Nutrition Facts : Calories 53.7 calories, Carbohydrate 6.1 g, Cholesterol 8.1 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.9 g, Sodium 22.6 mg, Sugar 2.2 g
VALENTINE CINNAMON SHORTBREAD COOKIES
Surprise your Sweetie or your kids with these fun cookies on Valentine's Day!! I am a lover of the tiny red candy cinnamon hearts. You can decorate with those or get the pink and red M&Ms celebrated for this day. You can purchase a Wilton 6-pc heart cookie cutter set which are multiple sizes. I used that set for making these cookies. I did not roll the dough, but placed an amount of dough into each heart. The M&Ms will not melt while baking, but the cinnamon hearts will. After baking for 5 to 7 minutes I removed them from the oven and placed the hearts on at that time to prevent melting. You may want to have the tiny candy hearts on the entire time and have a little more "spread" of the flavor. Enjoy the Fun!
Provided by Seasoned Cook
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Mix room softened butter with sugar and vanilla.
- Combine cinnamon with salt and flour. Add to butter mixture and mix until it forms a dough.
- On waxed paper press a small amount of dough into a heart shaped cookie cutter. If using M&Ms decorate after placing cookie dough on an ungreased cookie sheet.
- If using red cinnamon heart candies, place undecorated cookies on an ungreased cookie sheet in a 325 degree oven. Remove after 5-7 minutes and decorate with red cinnamon heart candies. Place back in oven and finish baking. This allows candies to not get completely melted.
- TOTAL time for baking cookies is approximately 15 minutes. Do NOT let cookies get brown edges.
- Yield depends on size of cookie used. 36 is an approximate amount.
VALENTINE'S CINNAMON HEART SHORTBREAD PAN COOKIES
A fast and easy Valentine's Day treat! Store cookies in a lidded container at room temperature or freeze.
Provided by the4taals
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 1h
Yield 40
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Line a jelly roll pan with parchment paper.
- Beat butter in a large bowl with and electric mixer until fluffy. Add confectioner's sugar, cinnamon hearts, vanilla extract, cinnamon oil, baking soda, and baking powder; stir using a wooden spoon. Add flour 1 cup at a time, mixing by hand until dough sticks together.
- Push dough onto the prepared pan, flattening the corners to make an even layer.
- Bake in the preheated oven until corners start to turn a light brown, 35 to 40 minutes. Cool on a rack for 10 minutes; lift shortbread out of the pan by holding onto the parchment paper. Cut into 2-inch squares.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 21.1 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.3 g, Sodium 95 mg, Sugar 7.3 g
CINNAMON SHORTBREAD COOKIES
My ex M-I-L had this recipe scribbled on the flyleaf of one of her family cookbooks and no one knew what it was, one year we made it and it was her mom's infamous shortbread cookies. I thought I'd lost the recipe when I divorced, but I found it online (with food processor instructions no less!) and wanted to share. I like bigger cookies so I don't get as many out of the recipe, some friends can get 5 dozen out of theirs. Prep time includes chilling, and it can vary.
Provided by TwirlyGirl
Categories Dessert
Time P1DT45m
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees; lightly grease baking sheets.
- Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended.
- Remove to a small bowl.
- Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy.
- Add egg yolk and process about 10 seconds to blend.
- Add flour mixture and pulse six to eight times, just until blended.
- Wrap dough in plastic wrap and chill at least one hour or overnight (Dough may also be frozen up to a month).
- Roll out dough, half at a time, to 1/8-inch thick.
- Cut with cookie cutter and place cookies two inches apart on baking sheets.
- Sprinkle with sugar.
- Bake seven to eight minutes until firm and just beginning to darken at edges.
- Cool on wire racks.
Nutrition Facts : Calories 613.1, Fat 32.5, SaturatedFat 20, Cholesterol 144.3, Sodium 73.7, Carbohydrate 77, Fiber 1.7, Sugar 43.9, Protein 5.5
CINNAMON SUGAR SHORTBREAD COOKIES
I just love shortbread cookies..don't you if you don't have a shortbread mold, just use 2 9" pie pans..prick all over..sprinkle with cinnamon sugar and score each pan into 8 wedges..do not cut all the way through...bake as directed..cool on rack and finish cutting wedges
Provided by grandma2969
Categories Dessert
Time 35m
Yield 16 wedges
Number Of Ingredients 7
Steps:
- heat oven to 350*.
- in large bowl, combine all ingredients.with fork.stir together until soft dough forms.
- press evenly on bottom of 2 9" shortbread molds --
- prick all over with fork --
- bake for 20-30 minutes.
- loosen edges of shortbread from pan -- with butter knife.
- invert onto wooden board.
- in a small bowl -- combine topping ingredients and sprinkle over shortbread.
- cut into wedges.
Nutrition Facts : Calories 192.5, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 82.2, Carbohydrate 20.3, Fiber 0.6, Sugar 6.4, Protein 1.9
CINNAMON SHORTBREAD COOKIES
I have a brother that loves these cinnamon imperials...I tried a cookie recipe last year with them in it, that was ok, but I wanted to create a better one. So yesterday I created this shortbread type one... I think it turned out really good and it sure makes the house smell good when you're baking them! For fun, I decorated...
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 6
Steps:
- 1. In a food processor, add cinnamon imperials, process until fine powder, like flour. (It will be loud!) There may be a few pieces that refuse to dwindle down, thats okay, using a fine mesh strainer, sift the cinnamon powder to remove the chunks, I left the tiny pieces in, but removed the big ones. Sift your flour into the cinnamon powder and set aside.
- 2. In a large bowl, cream together the butter and sugar, add in vanilla mix well. Add in flour mixture and mix until well incorporated. I will be crumbly. With your hands work dough into a ball. Divide in half and shape each half into a log about 9" long. Wrap in plastic wrap and refrigerate for 2 hours.
- 3. Preheat oven to 350. Line 2 cookie sheets with parchment paper. Or lightly spray pans. Remove one dough log from refrigerator. Slice 1/4" thick and place on prepared cookie sheet. Bake at 350 for 11-13 minutes, until edges JUST barely start turning golden. While first pan is baking, repeat with last dough log. Remove from oven and let cool on cookie sheets 2 minutes, then remove to racks to cool completely. This cookie will firm/crisp up while cooling.
- 4. If desired you can frost the tops with a powdered sugar buttercream, 1/2 c butter, 2 c powdered sugar, 1/2 tsp vanilla and enough milk (approx 3T) added to make of spreading consistency. OR you can dip half in melted white chocolate too!!! Or drizzle with the white chocolate. That would be wonderful!!! :o)
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