Wednesday, June 24, 2009

Cinnamon Crisps

Preheat oven to 325 with rack in middle position.

2 cups melted unsalted butter (4 sticks)
2 cups brown sugar (loosely packed)
1 cup white sugar
2 beaten eggs
2 tsps vanilla
1 tsp cinnamon
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
4 1/4 cups flour (I used half whole wheat flour and half white flour)

dough-ball rolling mixture
1/2 cup white sugar
1 tsp cinnamon

In a large microwave safe bowl, melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in incrememnts, mixing after each addition.

Roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rollling.

Combine the sugar and cinnamon in a small bowl to make the dough-ball rolling mixture. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten the dough balls with a greased or floured spatula.

Bake at 325 for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes and then remove the cookies to a rack to finish cooling.

Yield: aproximately 6 dozen, depending on cookie size.

I've been reading a mystery series where the main character owns a bakery. Recipes are sprinkled throughout the book and low and behold I've been on a huge cookie making spree. These were really good.

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