This was always a really busy time of year for me when the children were growing up. This was the time I began all of my Christmas baking preparations each year.
Most years we didn't have a lot of money to spend on gifts and food for the holiday so it worked out a lot better for me if I did a little of it at a time.
These "Cut Glass Cinnamon Crisps" were always a really tasty addition to my baking. They didn't ask for unusual ingredients.
They really look much more complicated than they are. Their beauty belies their simplicity.
Easy peazy and oh so pretty! I use the base of one of my crystal candle sticks. When I was younger, my mother used to give my sister and I each a piece of crystal each year for Christmas.
I love the impression the candlestick makes on these cookies . . . a star . . . like the star which led the wise men to the baby Jesus.
These cookies are crisp and buttery and so easy to make. Plus they are delicious with a subtle hint of cinnamon in the batter and a full on cinnamon sugar coating on the outside.
Cut Glass Cinnamon Crisps
Ingredients
- 190g caster sugar (1 cup)
- 225g butter, softened (1 cup)
- 1 medium free range egg
- 325g of plain flour (2 1/4 cup)
- 3 tsp ground cinnamon
- 3 TBS caster sugar
Instructions
- Mix together 2 tsp of the ground cinnamon along with the 3 TBS of caster sugar in a small bowl. Set aside.
- Cream together the butter and sugar until light and fluffy. Beat in the egg until well incorporated. Beat in the 1 tsp cinnamon. Stir in the flour, mixing it in until well blended. Chill for 1 hour or until easy to handle.
- Preheat the oven to 180*C/350*F/gas mark 4. Line a couple of baking sheets with baking paper. Set aside.
- Roll the dough into 1 1/2 inch balls using your hands. Drop the balls into the cinnamon sugar and roll them around to coat evenly. Place 2 inches apart on the prepared baking sheets. With the bottom of a decoratively cut glass press each ball of dough down to about 1/4 inch thickness.
- Bake for 11 to 15 minutes, until firm to the touch. Immediately remove from the baking sheets to cool on wire racks.
- Pack the cookies in airtight containers with some wax paper in between the layers. You can also freeze these ahead of time. To maintain their crisp texture, unwrap the cookies before thawing them at room temperature.
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What a simple and lovely design, Marie!
ReplyDeleteThanks Val! It's amazing what you can do with the bottom of a candlestick! xo
DeleteHayırlı sabahlar, çok lezzetli ve çok iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.
ReplyDeleteSaygılarımla.
Thanks Sefa! xo
DeleteCan these be frozen in dough form, or only from the baked form?
ReplyDeleteI cannot say for sure Joolz. The best you can do is to shape one into a ball, roll it in the sugar and freeze it overnight, then take it out in the morning, thaw and proceed as above to see how it works. I can only say for sure that the baked ones freeze very well so long as they are properly wrapped and stored.
DeleteThanks so much for the reply. I may well have to cook up a batch and test it out. I'll let you know. xx
DeleteThanks Joolz! I would appreciate that! xo
DeletePretty.. Miss Ingenious!
ReplyDeleteThanks Monique!! My colouring books came! I am thrilled with them! xo
DeleteSo quickly! The one I ordered thanks to you..delivery is Dec 9-22nd..Hohoho..
DeleteIt's ok..I will be busy..and I can continue with this one.. can't wait to see what you do!
I bought some Strathmore watercolor postcards..fun:)
Nice! I love watercolour postcards. They ARE fun! I agree! xoxo
Delete