Belgian Cinnamon Cookies Recipes

Steps:

• Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.
• Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition. Turn into a greased 15 x 10 x 1 inch jelly roll pan and spread evenly to edges.
• Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugar.
• Bake at 375°F 10 to 12 minutes.
• Cut into bars while still warm. About 5 dozen cookies.
• Canadian Family Cookbook.

Steps:

• Mix the butter and sugar well. Add the water, egg and honey.
• Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
• Leave to rest in a cold place for up to 5 hours.
• Divide the dough into 30 portions.
• Roll and flatten to about 1.5 centimeters.
• Put them on a baking tray, lined with baking paper.
• Press an almond in each cookie.
• Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.

Steps:

• Preheat oven to 375°F Grease cookie sheets; set aside.
• Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
• Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.
• Melt chocolate in small heavy saucepan over low heat, stirring constantly.
• Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.
• Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.

Steps:

• Preheat oven to 350°F.
• Sift together flour, spices, baking soda, baking powder and salt.
• In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
• Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
• Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
• Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
• Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
• Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

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.