Processor Cinnamon Cookies Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.

Steps:

• Make cookies:
• Sift together flour, cinnamon, and salt.
• Pulse walnuts with 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
• Beat together butter and remaining sugar with an electric mixer until pale and fluffy. Beat in eggs until combined. Mix in flour mixture and nuts at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 325°F.
• Keeping remaining dough chilled, roll out half of dough 1/4 inch thick on a lightly floured surface. Cut out cookies with a 2 1/2- to 3-inch floured cookie cutter. Chill scraps.
• Arrange cookies 1 inch apart on greased baking sheets.
• Bake cookies in batches in middle of oven until firm but not browned, about 10 minutes. Transfer cookies to a rack to cool. Make cookies with remaining dough in same manner, rerolling scraps no more than twice.
• Ice and decorate cookies:
• Whisk together powdered egg whites and water, then stir in confectioners sugar and lemon juice until smooth and spreadable.
• Spread a thin layer of icing on 1 cookie with a metal spatula or knife and sprinkle lightly with walnuts. (Use your imagination and decorate more elaborately if you like.) Decorate remaining cookies in same manner. Let icing harden, about 1 hour, before storing 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.