It’s been several months since I’ve baked along with Tami and the others at the Cookie Carnival, but it’s always fun when I get to bake along! The Cookie Carnival is an online baking group that makes 1 cookie recipe a month. Recently, Tami’s been sending out 2 recipes – one “adult recipe” and one you can make with kids. We can make one, both, or neither recipe depending on our schedules and preferences, and there are no participation requirements. This has been good for me because I’ve really tried to keep up with my baking groups during rotations this year, but without a house and especially kitchen of my own, I fear it’s been more miss than hit. Despite my spotty participation, I’ve always enjoyed the recipes when I get to bake along!
Anyway, on to the cookies! Our November choices were these rugalach from the Food Network and these cinnamon chip cookies from Betty Crocker. I made the Sassy Cinnamon Cookies to take into work together with these beauties from last November’s cookie carnival. I was originally attracted to this recipe because of the cinnamon chips. While they can be a little hard to find, I really enjoy them in baked goods! I’d definitely recommend picking up a couple bags once you find them because I promise you’ll use them!
The cookie dough came together really easily although it seemed a little dry if anything. I also noticed that I needed to flatten my cookie dough balls a little before baking them so that the cookies would flatten better in the oven. As for taste, I sent them into work with a co-worker and forgot to save a couple for home. She brought me back an empty container, so I didn’t get to have one of the finished cookies. Nevertheless, I didn’t miss out entirely because the dough passed my taste test =)
Both of these recipes seem like they’d make a great addition to any Christmas cookie tray, so if you’re looking for some Christmas cookie recipes, check out Tami’s blog for the round-up after the 1st of December!
Sassy Cinnamon Cookies
From Betty Crocker
1/2 c. butter
1-1/2 c. sugar
1 tsp. vanilla
2-1/2 c. all-purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/4 tsp. salt
1 c. cinnamon chips
1 c. chopped pecans
2 Tbsp. sugar
1 tsp. ground cinnamon
Heat oven to 350 degrees. In a large bowl, beat together 1-1/2 c. sugar and butter with an electric mixer on medium speed. Add the eggs, one at a time, and the vanilla. Mix until creamy. Stir in flour, cream of tartar, baking soda, and salt until combined. Mix in cinnamon chips and pecans.
In a small, shallow bowl, mix together 2 Tbsp. sugar and the cinnamon. Shape dough into balls and roll in the cinnamon-sugar mixture. Flatten slightly on the pan. Bake for 8-11 minutes or until the cookies are just starting to brown on the edges. Remove from the cookie sheet and cool on a wire rack.
Yield: 2-1/2 dozen 1-1/2-inch cookies, or 16 large cookies