Cinnamon Slices

March 22, 2015

Cinnamon Slices will delight and please. Infinitely versatile, serve Cinnamon Slices for a 1st birthday or an 80th. Pack them in a lunch box or take them to the office. With hints of cinnamon spice, the coarse sugar crunches bite-to-bite. The delicate sweetness invites you to reach for another. Easy to mix and bake. Enjoy them and leave me a comment below.

This recipe was only slightly adapted from Tartine by Elisabeth Prueitt and Chad Robertson. Full publication details are below.

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Ingredients

Makes 70-75

Volume Grams Ounces

Cookie Ingredients

1 ¾ cup 255 grams 9 ounces bleached all purpose flour
1 teaspoon 1 teaspoon 1 teaspoon ground cinnamon
¼ teaspoon ¼ teaspoon ¼ teaspoon baking soda
11 tablespoons 150 grams 5.5 ounces unsalted butter at cool room temperature
2/3 cup 130 grams 4.5 ounces sugar
½ teaspoon ½ teaspoon ½ teaspoon fine salt

Sugar Coating

1 1 1 egg yolk
1 tablespoon 1 tablespoon 1 tablespoon cream or milk
1 cup 198 grams 7 ounces sugar

Instructions

MISE EN PLACE FOR THE COOKIE DOUGH

Measure and sift the flour, cinnamon and baking soda into a small bowl.
Measure the sugar and butter in the bowl of a stand mixer , or a mixing bowl of a hand mixer .
Crack an egg and add salt into a small bowl and blend well. (See my post on How to Crack an Egg
Coarsely chop the nuts.

ASSEMBLE THE COOKIE DOUGH

With a stand mixer or a hand held mixer, beat the butter and sugar on medium speed until blended and creamy without adding too much air.
Slowly add the egg and salt until well blended.
Then add the flour mixture on low speed and mix just until a dough forms.
Add the nuts.

SHAPE THE COOKIE DOUGH

Turn out the dough onto a surface covered with parchment or plastic and form the dough into a rectangle about one inch thick.
Form this rectangle as neatly as you can, keeping the edges as straight as possible.

Cookie dough shaped and ready for the fridge.

You will be cutting the cookies directly from this rectangle so you’ll want the edges to be very straight and square.
If you prefer, form the dough into round logs of any desired diameter, or into an oval shape.
Wrap the dough in plastic and refrigerate until firm.

READY TO BAKE THE COOKIES?

When you are ready to bake, preheat the oven to 325ºF degrees.
Line 2 baking sheets with parchment paper.
Prepare the sugar coating by placing the egg yolk and 1 tbsp of cream or milk in a bowl.
Set out a pastry brush.
Measure the sugar and pour it onto a small tray.

Unwrap the cookie dough and cut it into 2″ wide pieces across the short side with a serrated knife.

Brush each piece evenly but sparingly with the egg wash and dredge it through the sugar. Be sure to coat all sides of the dough.

SLICE THE COOKIES

With a serrated knife, cut the pieces of dough crosswise into ¼” or ⅛” pieces, so the finished cookie is 2″ x 1″ x ¼” or ⅛” For the purposes of this post, I cut the cookies ¼”.

If you like you could cut the cookies ⅛” and sandwich them with chocolate ganache or apricot lekvar or any other intensely flavoured filling.
Lay the cookies on the tray. They will not spread so you can lay several of them on one sheet. Avoid crowding them too much because they will take longer to bake.