Sand Cookies With Cinnamon Recipes

SAND DOLLAR COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in extract. Combine the flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between waxed paper to 1/8-in. thickness. Cut with a 3-1/2-in. round cookie cutter dipped in flour. Using a floured spatula, place 1 in. apart on ungreased baking sheets. Brush with egg. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar. , Bake 12-16 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks.

JAN HAGEL COOKIES: DUTCH BUTTERY SAND COOKIE WITH CINNAMON AND ALMOND

Steps:

• Make the dough
• Cut the cold butter into pieces.
• Add all the cookie dough ingredients to the food processor, and pulse until it resembles wet sand.
• Dump the contents out on a board, and with your hands shape it into a ball. You may have to put some pressure on it.
• Wrap the ball in cling film, and place it in the fridge for 45 Minutes
• Shape the dough and bake the cookies
• Preheat the oven to 160ºC (320F), in non convection mode.
• Roll the dough ball out until it's 3mm (⅛") on top of a sheet of parchment paper. The dough is a bit sticky, so frequently dust your rolling pin with flour, or put a light dusting of flour on the dough.
• Dust the top of the dough evenly with cinnamon. Make sure it's not too much.
• Cover the top with pearl sugar and almonds. You want to make sure it's evenly distributed, and there are no big gaps of cookie dough without toppings. Press the toppings down a little bit, to make sure they "stick" to the dough.
• Transfer the parchment paper with the cookie dough to a cookie sheet. If the dough feels really soft, you can refrigerate it for 30 minutes.
• Once the oven is preheated, bake the cookie on the middle rack for 20-25 minutes.
• Cutting and cooling the cookies
• When the cookie sheet comes out of the oven, cut the dough into rectangles or squares.
• Transfer to a rack to cool.

SAND COOKIES WITH CINNAMON

Steps:

• Preheat the oven to 180ºC / (350ºF).
• In an electric mixer, beat on medium speed the sugar, margarine and the lemon zest until a creamy mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and mix until obtain a compact mixture.
• Mold small portions of the dough with your hands and place them in muffin pans. Bake about 15 minutes until they begin to turn golden brown.
• Remove the cookies from oven and let cool slightly. Unmold and sprinkle the cookies with sugar and cinnamon.

CINNAMON COOKIES

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

SAND COOKIES

Steps:

• Preheat oven to 275 degrees.
• Beat margarine and sugar for 5 minutes.
• Dissolve soda in vinegar.
• Add to butter mixture.
• Add vanilla.
• Beat in flour.
• Add in chocolate chips.
• Drop by teaspoonfuls on ungreased cookie sheets.
• Bake for 28-30 minutes.

DUTCH SAND COOKIES

Steps:

• In a large bowl, add sugar to softened (not melted) margarine.
• Sift baking soda and flour together into a medium bowl.
• Add the flour-baking soda mixture to the margarine and sugar in the large bowl.
• Add vanilla.
• Wrap the dough in foil or wax paper, forming a snake-like roll.
• Chill overnight.
• Cut into slices.
• Place slices on greased baking sheet.
• Bake cookies at 350 degrees in oven for about 10 to 12 minutes, or until they turn a light tan color.
• Remove cookies from oven.
• Cool them on wire racks.
• Enjoy!