CINNAMON COOKIES
These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!
Provided by PetesNina
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
- Combine flour, cinnamon, baking powder and salt.
- Add to butter mixture.
- Blend well.
- Cover and refrigerate 2 hours or till firm enough to roll into balls.
- Shape dough into small balls about 3/4-inch in diameter.
- Roll in cinnamon sugar to coat.
- Set cookies 1-inch apart on lightly greased cookie sheets.
- Bake at 350° for 10 minutes or till the edges are lightly browned.
- Cool slightly on pans, then remove to racks to cool completely.
Nutrition Facts : Calories 49.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 9, Sodium 38.2, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.6
CINNAMON HARD CANDY
My Amish aunt made dozens of these spicy red squares for holiday gatherings when I was a tot. I'd always look for them glowing among the other candies she'd carry in! Nowadays, I stir up her recipe for my family.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 pound.
Number Of Ingredients 5
Steps:
- In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong. , Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.
Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 0 fiber), Protein 0 protein.
CINNAMON LOLLIPOPS
Fans of cinnamon will fall head over heels for these festive lollipops. Make them throughout the year using different cookie cutter shapes.-Sheryl Salisbury, Weatherford, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- Butter 12 assorted 3-in. metal cookie cutters. Place on a parchment paper-lined baking sheet; set aside., In a large heavy saucepan, combine sugar, corn syrup and salt. Cook and stir over medium heat until sugar is dissolved. Bring to a boil; cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from heat; stir in oil and food coloring (keep face away from mixture as oil is very strong). Immediately pour sugar mixture into prepared cutters., Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Cool completely. Store in an airtight container.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
COFFEE SUCKERS WITH CINNAMON STICKS
Provided by Food Network
Categories dessert
Time 1h5m
Yield 10 coffee suckers
Number Of Ingredients 5
Steps:
- Line lollipop collar molds with cinnamon sticks and lay on a silpat or greased cookie sheet. Combine all of the ingredients, except the coffee extract, in a clean, dry small saucepan fitted with a candy thermometer and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees or "hard crack" stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.) Half-fill a large bowl with ice water. When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath and swirl in the coffee extract. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, and be careful not to over mix. Pour the syrup into the molds, filling them 2/3 full or just pour the slightly cooled (so it's a little thickened) syrup in coin shapes at the ends of the cinnamon sticks. Cool at least 20 minutes, until hard. Remove from molds or from silpat. Store in an airtight container.
CINNAMON SUPPER CAKE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch round cake pan.
- Sift together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture, just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is still warm, spread with butter, and sift confectioners' sugar and cinnamon over the top.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 58.9 g, Cholesterol 37.7 mg, Fat 11.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 253.2 mg, Sugar 41.5 g
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