Christmas Cinnamon Cookies
Photo: L293D, CC BY-SA 4.0
Christmas Cinnamon Cookies are a cut-out biscuit that goes from bowl to tray with very little fuss. Almond flour replaces part of the wheat flour, which gives the dough a nutty, tender crumb, and the cinnamon and vanilla keep the flavor warm and plain. Everything goes into one bowl in any order, then chills for an hour. The firm dough holds sharp edges under a cutter, so stars and trees keep their shape.
Instructions
Heat the oven to 400°F (200°C) so it is fully hot by the time the cookies are cut and ready.
Put the almond flour, softened butter, powdered sugar, wheat flour, eggs, vanilla, cinnamon and salt in a large bowl. Mix them together, in any order, until you have a single smooth dough with no dry patches of flour.
Wrap the dough or leave it in the bowl, covered, and chill it in the refrigerator for 1 hour. This firms up the butter so the dough is easy to roll and cut.
Roll the chilled dough out flat with a rolling pin. Keep the thickness even so the cookies bake at the same rate.
Press cookie cutters into the dough to cut out your shapes, and lift them onto a baking tray. Gather the scraps, roll them out again and cut more until the dough is used up, which should give about 40 cookies.
Bake the cookies for 10 minutes. Let them cool before you move or decorate them, since they are fragile while warm.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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