Wednesday, June 4, 2008
Crackly Cinnamon Wafers
I had this cookie recipe on my mind the other day because of their similarity to snickerdoodles. I have a coworker who loves snickerdoodles, and I suppose I could have just made those, but I wanted to try these first and see how they turned out.
I'm pretty sure my cookies were much thicker than they were supposed to be. The picture in the Carole Walter's book shows a wafer-thin cookie that looks crisp... mine were thicker and softer. I didn't mind the softer consistency, but I do sort of wish I had smushed them a bit flatter before I baked them because part of what I was curious about with the cookies was the texture. There is no baking powder or baking soda to make them poof, so really the only fault was mine in not being more diligent about flattening them out.
The flavor was good with lots of cinnamon, but I still like snickerdoodles better. If you really like cinnamon though, these cookies are for you. The cinnamon flavor is much more pronounced in these than in snickerdoodles, or most other cookies I have tried.
1 1/4 cups all purpose flour, spooned in and leveled
1 tbsp ground cinnamon
1 cup (2 sticks) unsalted butter, slightly firm
1 cup granulated sugar
1 large egg, separated
3 -4 tbsp sparkling white sugar for garnish
Mix the flour and cinnamon and set aside.
Using an electric mixer fitted with the paddle attachment on medium-low speed, mix the butter until smooth. Add the granulated sugar in a steady stream and beat until combined. Add the egg yolk and mix for 1 minute longer, scraping down the side of the bowl as needed. Reduce the mixer speed to low, then add the dry ingredients in three additions, mixing just until blended after each addition. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350. Line cookie sheets with silpats or parchment paper.
Roll dough into 3/4 inch balls and place on prepared cookie sheets, about 2 1/2 inches apart. Using the bottom of a flat-bottomed glass that has been covered in plastic wrap and dipped in flour, flatten the dough balls into 2 1/2 inch discs.
In a shallow dish, lightly beat the egg white with 2 tsps of cold water and brush the top of each cookie with egg wash. Sprinkle each cookie with sparkling sugar. Bake for 10 to 11 minutes or until the edges are golden brown. Rotate the pans halfway through baking. Let stand for 1 minute after removing from the oven, then loosen with a thin metal spatula.