Baking Delights: Baking breads and treats for your family

Sugar and Spice Cookies

by Marye on July 11th, 2008

When Becke of Columbus Foodie sent me several different bottles of cinnamon I discovered  an amazing thing. Cinnamon has different flavors! I became addicted to ALL of them and trying different types of cinnamon in different recipes.

I have been amazed at the different nuances that the same recipe will take on when the only change is the type of cinnamon. Amazing.  Here is the cinnamon page at Penzey’s but be  careful…hopeless  obsession is only moments away.

I have  tried these with each of the cinnamon varieties and honestly I love all of them.  BUT I will have to say that the spicy hot, tongue startling bite that happens when the China Cassia is mixed with the Vietnamese  is my favorite by far.

These cookies are a bit like snickerdoodles but not quite.

Cinnamon and Spice Cookies

1/2 c shortening (I used the Jungle Shortening)

1/2 c unsalted butter

1 1/2 c sugar

2 eggs

1 tsp vanilla

2 3/4 c flour

2 tsp baking powder

1/4 tsp salt

1/4 c sugar

3 Tbs cinnamon

Cream together the shortening and the butter.  Add the 1 1/2 c sugar and mix at medium speed until light and fluffy.  Add the eggs, one at a time beating well after each addition.   Blend in the vanilla.

Sift together the dry ingredients except sugar and cinnamon.  Add to creamed mixture and chill about an hour.

Combine the remaining sugar and cinnamon.  Make balls the size of a walnut with the chilled dough and roll in the sugar mixture.  Place 2 inches apart on a lightly greased or silpat covered baking sheet.

Bake at 350 about 12 minutes.  Do not overbake.

4-5 dozen

Image: Marye Audet

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POSTED IN: Cookies