Tuesday, December 24, 2013
30-minute Cinnamon Christmas Crisps
These cookies use the exact same dough as my 30-Minute Hamantaschen recipe. I guess these have become a holiday tradition in our house.
This evening my daughter Rachel and I made them as round crisps topped with cinnamon and sugar, and they taste great.
Here's the recipe for the above cookies:
This dough recipe makes about two-dozen cookies and uses two cookie trays that I line with parchment paper. You might notice that the ingredients in the dough, with the exception of the salt, descend in a ratio of two to one.
In order to make these cookies in 30 minutes, you need to locate a rolling pin and a glass to serve as a cookie cutter (I used an 8-oz juice glass this evening). Preheat the oven to 350 degrees, cut the parchment paper and place it on your cookie sheets, and you're ready to go. You can, of course, use any kind of cookie cutter you like.
1 cup flour
1/2 cup white sugar
1/4 cup canola oil
2 T soy milk (or a little more, or a little less, depending on the weather)
1 T vanilla extract
1/4 t salt
cinnamon and sugar mixture for topping
Mix all the ingredients with a spoon, adding the soymilk last, a bit at a time, and knead the dough for a minute or two until it is smooth. Roll it out on a floured board so that it is fairly thin, and cut it into circles. Put the circles onto your parchment-paper-lined cookie sheet (you can put them fairly close together because they don't rise), sprinkle the circles with a mixture of cinnamon and sugar, and pop them in the oven. Let them cook for 11 minutes, and then use what remains of your 30-minute time period to let them cool so that they become crisp.
N.B. Some people refrigerate their cookie dough before rolling it. I find that when I use oil rather than butter (or a butter substitute) in cookie dough, refrigeration doesn't make any difference at all in the way the dough handles or tastes.