Cinnamon Christmas Logs

 Christmas sneaks up on me every year and, as I was saying to myself just the other day (Yes, I do  talk to myself;  I appreciate the intelligent conversation.), if I plan on serving sundaes with mint sauce along with my seasonal cookie tray for Boxing Day  dessert, then it would probably wise to actually make some cookies.

I try new recipes every year so as to keep things fresh, and this year every new recipe is also a quick and easy one too.  These Cinnamon Christmas Logs have a lovely, melt-in-your-mouth texture, and are lightly cinnamon-y so as not to be overwhelming.

More cookies coming!  Lemon lovers would be wise to come back tomorrow.

Cinnamon Christmas Logs

1 cup butter, room temperature
5 Tablespoons granulated sugar
Dash of salt
2 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract

1/4 cup confectioner’s sugar
1 1/2 teaspoons cinnamon

Preheat oven to 300°F.  In the bowl of a stand mixer, cream butter and sugar until smooth and creamy, 2-3 minutes.   Add salt, flour, and extracts, and beat just until blended.  Divide dough into thirds and roll each into “logs” about ¾ inches in diameter.  Cut each into 2” length logs, and place onto a parchment, or Silpat-lined baking sheet. Using the tines of a fork (I used a pickle fork), lightly score the top of each to resemble the bark on logs.  Bake for 15 to 20 minutes. While cookies are baking, combine confectioners’ sugar and cinnamon.  Cool slightly, and then dust with sugar and cinnamon mixture. 

Makes 45 cookies.

This post is linked to:

Sweets for a Saturday
Sugar and Spice

Seasonal Sunday

Koi Fish Shortbread Cookies

Happy Chinese New Year!  While 2012 is the Year of the Dragon, I hope you won’t mind if I make use of my Chinese Fish Moon Cookie Mold to celebrate the day. Yes, it’s more cookie fun at the O-P abode, and again, with great results.

There is nothing easier than working with these wonderful little wooden cookie molds.  They are amazingly inexpensive, and if you spritz each one with cooking spray before filling, press the dough evenly into the mold, trim off the top, and give it a few good raps on a hard surface, a beautifully detailed, molded cookie will pop right out.  I used a favorite shortbread recipe from the Barefoot Contessa to make these cookies and, for the sake of convenience, have reprinted the recipe below.  I did not, however, find that I needed quite as much time to bake these as the recipe indicates.  Watch these cookies carefully.  They need to set rather than brown.  If you let them go too long you have cute little buttery-tasting fish rocks!

Ina Garten’s Shortbread Cookies

3/4 pound unsalted butter, at room temperature

1 cup sugar, plus extra for sprinkling

1 teaspoon pure vanilla extract

3 1/2 cups all-purpose flour

1/4 teaspoon salt

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and bake for 20 to 25 minutes, until the edges barely begin to brown. Allow to cool to room temperature.

PRINT RECIPE

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Witch Finger Cookies

As a little side to go with yesterday's Pumpkin Spice Mousse, I made these witch finger cookies.  They are nothing new, I've seen them all over the web and in many variations.  They are, however, tasty and a LOT of fun to both make and eat.  Oh, did I mention easy?  They're that too. 

A tray of Witch Finger Cookies ready for the oven.

Witch Finger Cookies
Makes 30

1/2 cup butter, softened
1/2 cup confectioners' sugar
1 egg, beaten to blend, use half (eyeball it)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup whole almonds

Combine the butter, sugar, egg, and extracts in the mixing bowl of a stand mixer. Beat until light and fluffy.  With mixer running on low speed, gradually add flour, baking powder, and salt.  Mix until combined.  Do not over mix!  Remove to a piece of waxed paper, form into a disc, cover and refrigerate for 20 to 30 minutes.

Preheat oven to 325 degrees F. Lightly grease baking sheets, or use parchment or a Silpat. Remove dough from refrigerator and pinch off pieces about the size of a walnut. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. Using a toothpick, cut into the dough at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Variations:

Green food coloring can be added for a more "witch-y" finger
Ends can be dipped into red jam to look like blood
Almonds may be affixed with red decorating gel 

This post is linked to:
Sweets for a Saturday
Sweet Indulgences Sunday
Simply Delish Saturday
Seasonal Sundays