|
Llyren -> RE: COOKIE/other EXCHANGE (11/24/2009 9:17:14 AM)
|
My cinnamon triangles. This is my adaptation of my mother's cookie recipe, but it's incredibly easy, makes a lot, and keeps well in the freezer. My mother could make almost perfect triangles, while mine are sort of lumpy. I also use more spice than she did, but I'll add both quantities. You can store the logs in the freezer, and whenever you need fresh cookies, just slice off a few, throw them in the oven, and in ten minutes you have homemade cookies.
Cinnamon Icebox Triangles
3-1/2 cups of flour (You can use a mixture of white and whole wheat)
1 teaspoon of baking soda
1 tablespoon of cinnamon
(I use a heaping T of cinnamon, and large pinches,
a teaspoon or so, of ginger, cloves and nutmeg,
but use your own judgment. My mother only
used the cinnamon, exact measurement.)
1/4 teaspoon of salt
1 cup of butter
2 eggs, well-beaten
2 cups of brown sugar
1 cup of chopped nuts, optional
(My mother used black walnuts)
***
Sift flour, soda, cinnamon and salt. Cream
butter and sugar. Stir in well-beaten eggs,
then mix in dry ingredients and nuts, if
desired. Shape into triangular logs.
Chilling the dough slightly sometimes helps
make shaping easier. Logs should be roughly
1 or 1-1/2 inches on each side. Wrap logs
well in plastic wrap and chill at least 24 hours.
Slice and bake on ungreased cookie sheets at
350 degrees for 10-12 minutes. The slices should
be between 1/8 and 1/4 inch thick. Be careful,
because they don't really change colour at all,
until they are burnt. Dough will keep in the
freezer for 3 months, if well-wrapped.
|
|
|
|
