Cinnamon Stir Sticks Recipes

CINNAMON STICKS (COOKIES)

Steps:

• Preheat oven to 350 degrees.
• In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
• Stir together the flour and cinnamon.
• fold into egg whites.
• Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
• Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
• Bake for 6-7 minutes or till golden around the edges.
• Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
• Slid cookie onto a cooling rack and continue with other cookies.
• Repeat with remaining batter, using a clean greased cookie sheet for each batch.
• NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

CINNAMON-SUGAR STICKS

Steps:

• Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.

CINNAMON-SUGAR STICKS

Steps:

• Preheat oven to 350 degrees. Line a large baking sheets with parchment paper; set aside.
• In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
• In medium bowl combine flour and almonds. Beat as much flour mixture as you can into butter mixture. Stir in remaining flour mixture.
• On lightly floured surface roll or pat dough to 14x7 inch rectangle, about 1/2 inch thick. Cut in half making two 14x3 1/2 inch rectangles. Cut crosswise into 1/2 inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8-10 minutes or until firm and edges are lightly browned. Cool on baking sheets for 1 minute. Transfer cookies to a rack to cool completely.
• In small heavy saucepan melt chocolate and shortening over low heat , stirring constantly. In a wide shallow bowl combine crushed candies and sugar (red). Dip sticks in chocolate (along one long edge) then in candy mixture. Place on waxed paper to set.
• Makes 56 cookies.
• To store: Place cookies, separated between waxed paper, in airtight container at room temperature for up to 3 days.