1 hour ago
Sunday, December 20, 2009
The Piedmont Biofuels crowd really knows how to throw a party. Their holiday potluck/party was last night, complete with some pretty outrageous karaoke. Good food, good cheer, great dancing. An excellent way to get in the holiday spirit. We've been sent some excellent cards this year, including the one on the right from Mark & Meredith of Whynot Pottery. I've been in cookie making mode. Yesterday's was Sparkly Cinnamon Coins, a recipe I got from Food & Wine several years back.
Sparkly Cinnamon Coins
2 sticks(1/2 lb) unsalted butter
1/2 cup sugar
2 tsp. cinnamon
1/4 tsp. fine sea salt
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
crystallized sugar for rolling (I've used both demerara & Sugar in the Raw with good results)
1. In large bowl, beat butter until creamy. Add sugar & beat until combined. Beat in cinnamon, salt & vanilla, then beat in flour. Divide the dough into thirds, wrap each piece in plastic wrap and shape into a 10" log, about 1 1/4 inches thick. Refrigerate until firm, about an hour.
2. Preheat oven to 350 degrees. Line 3 large baking sheets with parchment paper. Unwrap one piece of dough. Sprinkle crystallized sugar into a 3-by-10 inch rectangle on a sheet of wax paper. Roll log in the sugar, pressing lightly. Cut log into 3/8 inch slices. Arrange coins about 1 inch apart on 1 of the prepared baking sheets. Repeat with remaining 2 logs of cookie dough. Bake the cookies for about 17 minutes, or until golden. Let cool on baking sheets.
I've had the best luck in getting the crystallized sugar to stay when I roll them prior to chilling, rather than after. This recipe always seems a bit on the dry side, and makes a pretty, crispy cookie. I'm thinking today's cookie is Crispy Gingerbread Stars. Happy Sunday!