I love the smell of cinnamon in baked pies and cookies and I don’t think I use it enough in my baking. So I decided to add some cinnamon to these cookies. This cookie dough a more pastry like rather than cookie as I wanted a sturdier cookie. It actually turns out pretty well, they were crunchy, not overly sweet and it goes really with a cup of tea or coffee. Do try it out.
Ingredients for the dough:
2 1/4 cups flour
2 stick/227 gram cold butter – cut into small cubes
½ cup sugar
1/2 tsp baking powder
1 tsp salt
1 egg - beaten
3-4 tbsp cold water
For the topping:
2 tsp cinnamon powder
1/3 cup sugar
1 cup of sliced almond
1 egg – beaten (for egg wash)
1. Place the flour, sugar, baking powder and salt in a large bowl. Whisk to combine all ingredients. Add the butter, and using a pastry blender or your hands, cut the butter into the flour or rub it together until the mixture resembles coarse meal.
2. Add in egg and 1-2 tbsp of cold water. Mix until the dough begins to come together. If the mixture seems too dry and crumbly, add water a tablespoon at a time.
3. Turn the dough out onto a lightly floured surface and knead just until combined or until the dough is able to form into a ball. Shape the dough into a disc, and cover in plastic wrap. Refrigerate the dough for about 30 minutes.
4. In the meantime combined the sugar and cinnamon powder in a bowl. Mix well and set it aside.
5. Pre-heat the oven to 350 degree F. Line 2 sheet pan with parchment paper.
6. Roll out the dough thinly, cut it into long stick about 1” x 4” (or any size you like) and arrange it on the sheet pan.
7. Brush the top of the cookies with the egg wash; sprinkle some almond on top and follows by the cinnamon sugar.
8. Bake for 12-15 minutes or until golden brown. Cool completely on cooling rack before serving.