Okay, sorry for being away from the blogging! The internet has been down, My one year with my husband is this week, AND I am moving! But doesn’t mean I haven’t looked around for some yummy recipes for you guys to try out this fall. My sister and I have been plotting and planning to have our usual baking days this Fall and I am SO excited. That being said one of my favorite ones that I can’t wait to try out is this soft cinnamon cookies! So if you beat me to it let me know how it tastes! 🙂 Enjoy!
SOFT CINNAMON COOKIES:
- 1/2 cup shortening
- 3/4 cup plus 2 tablespoons sugar
- 1 egg
- 3/4 c. plain yogurt or buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Cream shortening, sugar and egg. Stir in yogurt and vanilla extract. Blend in flour, soda, salt and cinnamon. Chill in freezer for about 30 minutes or 1-2 hours in the refrigerator.
Use ice cream dipper to drop on to lightly greased baking sheet or use parchment paper (or Silpat). Bake at 400 degrees for 8-10 minutes. When barely cool, ice with Browned Butter icing.
BROWNED BUTTER ICING:
Brown Butter Icing:
Melt 2 tablespoons butter (do not substitute margarine) in small skillet using low heat on stove till golden brown. Be careful not to burn. If any solids turn black, start over. Remove from heat and let cool slightly. Start out with about 1 tablespoon of milk. Stir in 2 cups powdered sugar and beat till smooth, adding milk as you go in very small increments till spreading consistency. Because icing becomes thick as it cools, stir in small amount of milk if necessary to make icing spreadable as you go. If you get it too thin, let it sit for awhile or add more powdered sugar. Leftover icing is good on graham crackers.
Grabbed from google.com along with the lovely photo.