Cinnamon Star Cutouts
Total TimePrep: 15 min. + chilling Bake: 15 min./batch
I adapted the recipe slightly by using about half of cinnamon and replacing a quarter of the flour with ground almonds. I doubled the recipe and kept the dough in the fridge, breaking off what I wanted to use on the day. The biscuits were light, crunchy and delicious!
The whole house smells wonderful! These are a simple crisp cookie...I really like them and will bake again and again. I will admit that I added a half teaspoon of anise extract after reading the other comments and I only baked 12 minutes. I am going to pipe white icing on them for the Christmas cookie platters.Two days later.....OK, on second batch...really like these. I tried half butter and half shortening this time...the cookies were some softer but lost a little of the butter flavor, so won't do that again. These cookies get better day to day. A real keeper as far as I am concernedOne thing I forgot...I sprinkled them with cinnamon sugar before baking and outline with white icing.
I found after they were baked they were so hard they almost broke my teeth
sooo good! tasted almost like gingerbread... would be great around the holidays! i made this with my little niece and nephew and they had fun picking out cookie cutters. tasty too :)
I followed the recipe as it was written. The cookies were dull. I will not be making these cookies again.
These cruncy little cookies are habit-forming! A co-worker brought them in originally, and I hounded her relentlessly for the recipe. The heavy cinnamon flavor sets these apart. I am baking them to give out as gifts. Bonus: Only 2 WW Points Plus per cookie!