Cinnamon Spice Cookies
Use a food processor to grind the almonds, or stop by your local Trader Joe's and pick up a bag of their ground almonds.
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What you need: 3/4 cup butter, at room temperature 1 cup firmly packed brown sugar 2 Tbsp milk 1 1/2 cup flour 1/4 cup ground almonds 4 tsp Soul Warming Cinnamon Blend 1/2 tsp baking powder |
Method:
Preheat the oven to 300° F (150° C).
In a bowl, with an electric mixer on medium speed, mix the butter and brown sugar until it is smooth. Add the milk, mix.
In another bowl, mix the flour, ground almond, Soul Warming Cinnamon Blend, and baking powder. Add the dry ingredients to the butter mixture and stir until it is well blended. Press dough into compact ball. Divide the dough in half. Flatten each portion into a 1-inch-thick disk. Place in refrigerator for about 20 minutes.
On a lightly floured board, with a floured rolling pin, roll the dough, a portion at a time, to 1/8 inch thick. With a floured 2- to 3-inch cookie cutter, press as many cookies as fits.
Remove dough that surrounds cookie and set aside. Using a spatula, transfer the cookies to a buttered cookie sheets, spacing them about 1 inch apart. Press the dough scraps into a ball, and repeat rolling and cutting. (if dough becomes too soft to handle, freeze briefly until firm).
Bake until the cookies are slightly darker brown, about 15 minutes.
With a wide spatula, transfer the cookies to racks to cool.
Preheat the oven to 300° F (150° C).
In a bowl, with an electric mixer on medium speed, mix the butter and brown sugar until it is smooth. Add the milk, mix.
In another bowl, mix the flour, ground almond, Soul Warming Cinnamon Blend, and baking powder. Add the dry ingredients to the butter mixture and stir until it is well blended. Press dough into compact ball. Divide the dough in half. Flatten each portion into a 1-inch-thick disk. Place in refrigerator for about 20 minutes.
On a lightly floured board, with a floured rolling pin, roll the dough, a portion at a time, to 1/8 inch thick. With a floured 2- to 3-inch cookie cutter, press as many cookies as fits.
Remove dough that surrounds cookie and set aside. Using a spatula, transfer the cookies to a buttered cookie sheets, spacing them about 1 inch apart. Press the dough scraps into a ball, and repeat rolling and cutting. (if dough becomes too soft to handle, freeze briefly until firm).
Bake until the cookies are slightly darker brown, about 15 minutes.
With a wide spatula, transfer the cookies to racks to cool.