It is kind of hard for me to think about cookies today after the horrific events yesterday in Newtown, CT. My heart goes out to all the families affected and I pray God will heal their spirits. I actually came across a beautiful video by Ryan Kelly of Celtic Thunder that I feel is perfect for today. I hope it lends some comfort to all of us who have loved ones we are missing this Christmas season http://www.youtube.com/watch?v=y0AfdSgK9Mc&feature=share&list=PL8D2FA76ECFFA97EA
On a lighter note, my husband and I went to see "The Hobbit" yesterday. If you are a fan of Lord of the Rings, do yourself a favor and go see it. Rarely do I think a movie outshines a book, but this one really does. The things you imagined in your head as you read it are fully fleshed out in this movie. It has made all the characters even more endearing and leaves you wanting more. At close to 3 hours, it should feel like you have been there too long, but we were shocked to realize how long we had been in the theater. It just flies by.
Onward to the cookie making. Today I am going to share some 2 Tone cookies with you - As you can see from the picture below, I wasn't super successful in the decorating portion. The original recipe said to do the white chocolate frosting first on all of them, then the cinnamon. Well, by the time I started the cinnamon, most of the white chocolate had already dried and I was unable to make the marbling. My recipe will reflect the changes needed. Thanks to Judith Hannemann http://www.bakeatmidnite.com/ for the photography.
Makes: 14 servings Yield: about 14 cookies
Prep 35 mins Chill 1 hr Bake 375°F 8 mins per batch
Two-Tone Cinnamon Cookies
- 1/2 cup butter, softened
- 1 3 ounce package cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1 1/2 teaspoons vanilla
- 2 1/4 cups all-purpose flour
- 1 recipe Cinnamon Glaze (see recipe below)
- 1 recipe White Glaze (see recipe below)
1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, salt, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough until 1/4 inch thick. Using a fluted round 3-1/2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
3. Bake in the preheated oven for 8 to 10 minutes or until edges are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool.
4. Fill a small resealable plastic bag with Cinnamon Glaze; snip off one small corner. Set aside. Spoon White Glaze over tops of cookies, spreading almost to the edges. Do only a few cookies at a time, then adding cinnamon glaze over top and running your knife thru it lightly to marble the two colors. This will ensure all your cookies will look uniform in their marbling. Place cookies on a wire rack set over waxed paper. Let stand until glazes are set. Makes about 14 cookies.
- Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
- 1 cup cinnamon-flavor pieces, bittersweet chocolate pieces, or semisweet chocolate pieces
- 2 teaspoons shortening
1. In a small saucepan, combine cinnamon-flavor pieces and shortening. Cook and stir over low heat until melted.
- 1 cup white baking pieces
- 2 tablespoons shortening
Directions1. In a small saucepan, combine white baking pieces and shortening. Cook and stir over low heat until melted.