Recipe: Cinnamon Spice and All Things Nice Cookies

These cookies really hit the mark if you are craving something like apple pie. They are a nice buttery (shortbread-like) cookie with strong apple flavor and of course, generous amounts of cinnamon. Yum. Bonus, is that you can make the dough and store some in the freezer to bake up whenever a craving strikes you, or company is coming over. I love that I can just bake up a few at a time and enjoy them fresh, though they’ll taste great for a few days if stored in an air-tight container. I will note that the dried apple pieces can be a little bit chewy…but all worthwhile for the comforting flavor of these cookies.

CINNAMON SPICE AND ALL THINGS NICE COOKIES

From Maria Elia’s The Modern Vegetarian cookbook.

Makes 30

Ingredients

9oz butter, softened

3oz caster sugar

1/2 can condensed milk

1 teaspoon vanilla extract

12oz plain flour

2 teaspoons baking powder

3 teaspoons ground cinnamon

4 1/2oz dried apple rings, finely chopped

Directions

Preheat oven to 350oF.

Cream the butter and sugar together until pale and smooth, add the condensed milk and vanilla extract, and mix until combined. Sift in the flour, baking p0wder and cinnamon and then add the dried apples and mix to form a dough. Roll into a cylinder, approximately 1 1/2 inches in diameter (at this stage, you can refrigerate the dough and use as and when required).

Slice the dough into round pieces 1/2 inch-thick and place on a non-stick baking sheet, leaving a gap between each. Cook for 15-20 minutes until golden brown.

My notes:

  • We only used 3oz of dried apple since that was all we had and I feel it was a good amount.
  • Our dough came out pretty sticky (perhaps due to the fact that we poured in a little too much condensed milk). We divided into two batches to make it easier to work with and wrapped each half in saran wrap, using the wrap to help us form them into logs. A couple hours in the fridge and they were firm and cut beautifully.
  • We baked them on a parchment lined baking sheet.
  • We froze a little bit to see how the dough would hold up – I’m happy to report that they work well even after being frozen! We put them in the fridge for a little bit to thaw just a touch and they were easy to cut and cooked up well.
  • Do store in an air tight container if not they will quickly (within one overnight) soften and lose their nice texture.

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