Cinnamon Sables
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 325°F
2
In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth
3
Then add one of the eggs and mix to combine
4
Add the flour, cinnamon, and salt, and beat or pulse to form a dough
5
Roll the dough to form one or two long cylinders about 2 inches in diameter, wrap them in plastic, and refrigerate for at least 30 minutes or as long as 3 days
6
Line several baking sheets with parchment paper or nonstick liners
7
Beat the remaining egg in a bowl
8
Pour about 1/4 inch of granulated sugar into a shallow dish
9
Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it
10
Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets
11
Bake until lightly browned around the edges and firm, about 15 minutes
12
Let cool on the baking sheets
13
These cookies will keep for 1 week, stored airtight at room temperature
14
In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth
15
Then add one of the eggs and mix to combine
16
Add the flour, cinnamon, and salt, and beat or pulse to form a dough
17
Roll the dough to form one or two long cylinders about 2 inches in diameter, wrap them in plastic, and refrigerate for at least 30 minutes or as long as 3 days
18
Preheat the oven to 325°F
19
Line several baking sheets with parchment paper or nonstick liners
20
Beat the remaining egg in a bowl
21
Pour about 1/4 inch of granulated sugar into a shallow dish
22
Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it
23
Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets
24
Bake until lightly browned around the edges and firm, about 15 minutes
25
Let cool on the baking sheets
26
These cookies will keep for 1 week, stored airtight at room temperature