I like recipes with meaning.
Even if I have no clue what the meaning is, I always tend to gravitate towards recipes that sound as if they have a long, storied past…Cakes and cookies and pies that have monikers given to them by excited grandchildren, or breads and casseroles with names bearing the mark of their generation.
King Ranch Chicken…Peanut Butter Blossoms…Pineapple Pretties…Monkey Bread…Poke Cake…Shepherds Pie…Brown Betty
I’ll try anything with names like those.
So when I got completely STUCK trying to decide what to make for the 2013 Food Blogger Cookie Swap, I resorted to picking based on names. Totally judged a book by its cover.
And ya know…I’m sooo glad I did. Because I ended up with a completely fabulous, tender, buttery, cinnamon-y cookie that I probably never would have looked twice at otherwise. Thank you, Taste of Home 2009! If I’m flipping through cookbooks or magazines, I normally gravitate towards doughy cookies…chocolate, sugar, or peanut butter mostly. So this was a definite change for me…a most welcome change, as I will be making them again and again. The recipe calls for very few ingredients, and though there are a few steps, they are easy.
These really are addicting, and I hope that their recipients enjoyed them as much as I did! This cookie swap was really neat; it made a large community of bloggers seem small…which is a pretty cool thing when we’re spread out all over the world. Thank you Lindsay and Julie for all your hard work putting everything together. I’m already excited about next year!!
1 c cold butter, cubed
1 1/2 c all purpose flour
1/2 c sour cream
2/3 c sugar
1 Tbs ground cinnamon
1 Tbs Turbinado sugar (optional)
1.) In a medium bowl, cut butter into flour with a pastry blender or two knives. Mixture will be crumbly. Stir in sour cream until somewhat combined
2.)Turn dough out onto a lightly floured surface and knead briefly, until mixture is no longer crumbly. Divide dough into fourths, and shape each piece into a ball. Flatten slightly into a thick disc and wrap in plastic wrap. Place in fridge for several hours or overnight.
3.) When ready to form cookies, prepare your surface by laying a large piece of parchment or waxed paper out on your counter. Sprinkle 2 tablespoons of sugar on paper. Remove one ball of dough at a time from the fridge. Unwrap and roll/place dough in the sugar, coating all sides. Place another piece of parchment/waxed paper over the dough, and roll out into a 12″x5″ rectangle.
TIP: Mine always ended up being ovals, so I would fold in the rounded/irregular long ends, and then roll one more time. This usually made a pretty good rectangle
4.) Remove top sheet of paper and sprinkle dough with 3/4 tsp cinnamon. With a fork or knife (or the end of your measuring spoon, like I did) draw a light line across the center of the dough, visually dividing it into two 6″ x 5″ halves.
5.) Starting at one side, roll dough up jelly-roll style to the center mark you just made. Repeat with other side so that they meet in the middle. These are your wings! Rewrap in plastic wrap, and place in the freezer for 30 minutes to firm up. (Don’t leave them in much longer or the dough will be too hard to cut)
6.) Repeat with remaining three dough pieces. Pour remaining sugar into a shallow bowl. Mix in turbinado sugar if using.*
7.) Remove one roll at a time from the freezer and cut into 1/2′ slices using a bench scraper or a sharp knife. Dip all sides of the cookies into the sugar*, and place 2″ apart on a parchment lined baking pan.
*The sugar you’ve rolled your dough in twice now is your only sweetener, so don’t skip these steps!
* I liked the texture of the raw sugar mixed in with the granulated, but it is completely optional.
8.) Bake at 375 for 12 minutes. Rotate pans front to back and top to bottom (if using two racks in your oven). Bake an additonal 5-8 minutes. Remove to wire racks to allow cookies to cool.
These are amazing warm, but are excellent at room temperature too. Some even made it into my breakfast rotation for the week. 🙂