Almond Crackle Cookies

Only three ingredients!  That's it!  This is a recipe to keep forever because of its ease of preparation, simple ingredient list, and crunch-a-li-cious cookie with remarkable looks and taste.  For welterweight ingredients, the end result is a KO!  End of discussion.

Repeat after me, "Sliced almonds, granulated sugar, and an egg."  That is all you need to know.

Notes

1.  I used a rounded teaspoon of batter for each cookie.

2.  Since the batter separates, I re-stirred before scooping for the next cookie.

3.  I used two baking sheets.  After I was finished placing the batter on one, I immediately placed it into the preheated oven.  Then I started to prepare the second cookie sheet and slid it into the oven.

4.  When the timer went off for the first baking sheet, I reset it for the couple of minutes still necessary for the second sheet to finish.

Almond Crackle Cookies
(mentor recipe)
yield: approximately 20 2-inch cookies

1 large egg
6 tablespoons granulated sugar (75 grams)
1 and 1/4 cups sliced almonds (125 grams)

Directions

1.  Preheat oven to 325ºF.  Line a two baking sheets with parchment paper or a silicone baking mat (or a combination).

2.  Have ready your cookie scoop or a teaspoon for measuring consistency.

3.  Whisk the sugar and egg together in a medium bowl until well mixed and thickening.

4.  Add the almonds and continue to mix until the almonds are coated.

5.  Scoop up a teaspoon of the batter and place on parchment, giving the almonds a bit of a pat to flatten a wee bit.  

6.  This batter separates as it stands, so you will need to work quickly.  Or, you will need to re-stir the mixture a little as you are preparing to scoop for the next cookie.

7.  Bake for 20 minutes, rotating pans midway through the baking.

8.  The cookies will look toasty, dry, and crackly on top when they are ready to be removed from the oven.

9.  Let the cookie sheets cool on a rack for 10 minutes.

10. Use a spatula to remove the cookies, or peel the parchment away from the bottoms.

11. My leftovers (I know...can you believe it?) were stored in an airtight container and were fine the next day.

ANZAC Puffs

Recently, my husband and I were on a getaway out west, and like many vacationers we look for learning experiences in unfamiliar areas that expand our understandings of the world.  Nowadays where upheaval and unrest seem to be the norm, where civility and positivity are overshadowed by name-calling and knee-jerk, it's a blessing to find a place, if only for a week, where peace and beauty prevail.  This vacation spot drew us in a few years back, and we return when we can to the small house that we built on an island in the Puget Sound.

In our new community, there is a Saturday Market during spring and summer where talented craftspeople display and sell what they've created, baked, sewn, hammered and nailed, written, thrown, painted, and grown.  Whether you come to socialize or to purchase, no one leaves the marketplace disappointed.  Whether you buy from the potter, chat up the weaver, or ogle the bakers' scrumptious layouts, it's a few hours of sharing updates, greeting newcomers, or browsing the many adorned tables, looking for a way to spend those few dollars you brought.

One of the vendors at this Saturday Market has been selling ANZAC cookies since 2009, and believe it or not, has sold over 30,000!  Imagine how organized and efficient his kitchen must be as he prepares for each Saturday's visitors.  In simple terms, he sells around 4000 cookies each market season.  Awesome!

His ANZAC (the acronym stands for Australian and New Zealand Army Corps) cookies are a staple on Saturdays. They have an interesting backstory, are reliably delicious, and are coveted by many.  I have had this cookie on other occasions while at the market, and they always taste the same, look the same, and can shoulder the journey from west coast to east coast with little wear and tear.  The price tag is also reasonable...a quart ziplock bag with 7 ANZAC cookies for $5.00.  A good and yummy deal any way you look at it.

One historical claim shared by the Saturday Market vendor is that these cookies (or biscuits) were sent to ANZAC soldiers fighting in Europe during WWI.  They were travel-proof and had a long shelf life.  But another theory is that the biscuits were made and sold at public events 'Down Under' and the money used to support the soldiers abroad.  Today these biscuits are still popular and are used as a fundraising tool for various military-related groups.  ANZAC Day is observed each year on April 25, and is similar to the our Labor Day in that it honors those that have served Australia and New Zealand in all wars and peacekeeping efforts.

When we returned from our trip, I found a recipe for ANZAC cookies from an internet search.  The traditional recipe includes few ingredients (oats, flour, sugar, butter, golden syrup, baking soda, and boiling water) with an option to add desiccated coconut, and I'm so glad I did.  Desiccated coconut helps to bind the dough and provides an additional flavor layer.  Externally, the cookie is cracked and crunchy while inside it's soft and chewy.  The coconut bits provide a softening effect over time.  The puffs pack up and travel well, and even if bumped around a bit, they are still good-looking :)  This recipe does not require a mixer...only a bowl and small saucepan.  No wonder this is my new favorite cookie!!!

Notes

1.  I made these with all-purpose flour and baking soda and again with self-rising flour only.  You know what I'm going to say, right?  My preference is to use self-rising flour because it eliminates one step and frankly, there are times when the essence of baking soda lingers in the background of an otherwise fabulous recipe.  This is one of those times.

2.  Rather than flattening the dough, I rolled mine into balls.  The result was a bite-size ANZAC Puff!  So cute!

3.  The mentor recipe asked for caster sugar (super fine sugar).  Though it would be easy to just process white sugar to make it super fine, I used regular granulated sugar.  Lazy?  You decide.

4.  Each cookie ball had a mass of 20 grams (see photo below).

5.  Since the mentor recipe was British, the ingredients were listed in grams (g).  I have a food scale that could handle this.  Maybe you don't, so I have put the approximate U.S. equivalents in parentheses.  Remember that there is not a straightforward conversion for dry ingredients used in baking since different ingredients have different weights.  The US Standard of measuring dry ingredients relies on volume whereas the Metric System uses weight.  There are quite a few conversion charts that can assist.  Here's one.

6.  I used quick oats.

7.  No eggs are used in the preparation of these cookies, so they will last a while...but that'll never happen in my house :)

ANZAC Puffs
(mentor recipe here)
Yield: 25 puffs

85 g quick oats (1 cup)
85 g desiccated coconut (1 cup)
100 g self-rising flour ( 3/4 cup)
100 g granulated sugar (1/2 cup)
100 g butter (7 tablespoons)
1 tablespoon golden syrup (I used Lyle's brand)
2 tablespoons boiling water

Directions

1.  Preheat oven to 350º F.  Prepare a cookie sheet with parchment (or use a silpat or grease the pan).

2.  Combine the oats, coconut, flour, and sugar into a large bowl.  Make a well in the middle of these dry ingredients.  Set aside.

3.  In a small pan, melt the butter.  Stir in the golden syrup and the boiling water.

4.  Pour the butter mixture into the well of the dry ingredients.  Stir until all ingredients are combined.

5.  Using a spoon, scoop out a small amount and roll into a ball with a diameter of about 1.5 inches.  See Notes above for more specifics.

6.  Place on baking sheet, leaving about an inch between each puff.

7.  Place the baking sheet into oven.  Bake for 10-15 minutes until tops are golden brown.

8.  Remove from oven to wire rack and cool for 10 minutes to allow puffs to crisp up.  Remove puffs from cookie sheet.

9.  Repeat steps #5-#8 if there is more cookie dough to bake.

10. These cookies are yummy out of the oven... and still yummy with a bit of

age!

Almond Joy Bites (with a chocolate foot)

In need of a gluten and dairy-free cookie?  Need it asap?  Don't have a lot of time for detail and fuss?  I have you covered!  These little almond-y tasting bites are sweet and tender, chewy and delicious.  They are a bit more exotic with a chocolate foot, sprinkled with a bit of hemp seed hearts <3  You know those "keeper recipes" that you bring out when you need some oohs and ahhs?  Trust me, this little cookie should be a part of that treasured collection.

August has been pretty busy for me (and you too, I'm guessing).  It's a pleasure to eat cleanly with so many fresh options, especially vegetables and fruit grown locally.  Whether you cook light (i.e., steaming, sauteing) or prepare raw, summer produce is out of this world.  Crispy salads or grain bowls with charred vegetables, colorful roasted fruits, lean protein, and a sweep of whatever herbs you are growing are my ideas of daily happiness.

"But what about dessert?" you ask.  Great question!  What is better than stone fruits over bowls of
oh-so refreshing sorbet or ice cream after a frazzled day?  And the crumbles, crisps, and shortbreads covering dark berries finished with whipped cream dollop?  So yummy!  See?  I do understand the resistance to turning on your oven, but maybe you can deal with a 300º F temperature for just 20 minutes?  If so, keep on reading.  Almond Joy Bites to the rescue.  They are perfect scoopers for that vanilla frozen yogurt that's on your mind and in your frig.

Notes

1.  Before rolling the cookie dough between my hands, I gave the edge of the dough a dip in confectioner's sugar.  The rolling is a breeze, and the sticky-factor gone.

2.  I have made these a few times this month and decided to add the chocolate foot.  I microwaved dark chocolate chips in a glass bowl in small intervals (10-15 seconds), stirring after each interval to melt.  When the chips were mostly melted, I just stirred to melt the rest of the chocolate.

3.  Holding onto each cookie, I dipped halfway into the melted chocolate, let the excess drip off (helping it with a fork), and then placed it back on the baking tray to solidify.  If you need them sooner, place into the refrigerator to speed up the process.

Almond Joy Bites
(mentor recipe here)
Yield:  approx. 36

2 cups almond meal
1 cup sugar
2 tablespoons corn starch
2 large egg whites, room temperature
1/4 teaspoon salt
1/2 teaspoon almond extract

1/2 cup icing sugar

1 cup dark chocolate chips (or semi-sweet, milk, etc.)
Hemp seed hearts (or other chopped nuts) for sprinkling, optional

Instructions

1.  Preheat oven to 300ºF.  Line baking sheet with parchment paper or a silicone liner.
2.  Place the confectioner's sugar into a small bowl and set aside.
2.  In a large bowl, place the almond meal, sugar, and corn starch.
3.  In a second bowl, whisk the egg whites and salt until they are just shy of forming peaks but are quite foamy.  This took me less than 5 minutes.
4.  Whisk in the almond extract.
5.  Add the wet ingredients to the dry and stir until everything comes together.  Feel free to use your hands to knead the ingredients into a sticky dough.  Before proceeding, you may want to rinse your hands.
6.  With a spoon, grab about a tablespoon of the dough.  Before rolling into a ball, dip the edge into the confectioner's sugar.  Then start rolling.  Smooth and easy!
7.  Place rolled cookie onto tray and repeat with the rest of the dough.  I was able to make about 3 dozen and used only one large baking sheet.  They do not spread.

8.  Bake for 20 minutes until the tops are cracked and dry.  Remove from oven.
9.  Cool on baking sheet.

10. Remove from baking sheet and enjoy.  Store leftovers in an airtight container or in ziplock bags.
11. If adding a chocolate foot, see notes above.

12.  Layer leftovers in an airtight container between sheets of parchment.

13.  Now that's how to make a hot summer a bit more bearable :)

Holy Hamantaschen!

What are you looking at, you ask?  Any guesses?  Well, they are little Hamantaschen cookies gone very wrong :(

I wanted to make these buttery triangular gems as soon as I read their backstory.  As a non-Jew, I was intrigued by the persistence of Queen Esther and her relative Mordecai in foiling the plot of King Haman to massacre Jews in his kingdom.  Nowadays Jews eat these cookies on Purim to commemorate the derailing of Haman's plan.  There is also the side-story that Haman wore a three-cornered hat, and so there you have it...Hamantaschen (Yiddish for Haman's pockets).

Right before Purim, a well-known bakery in my area (Patisserie Florentine, Englewood, NJ) published its recipe for these pastries.  It just so happens that my bridge group was meeting on the day of Purim (and you know I always bring some kind of treat).  Therefore you can understand that the stars were aligned for a successful endeavor in my kitchen.  I wish...

Now I need to mention that culinary mistakes aren't necessarily the worst thing that can happen.  A failed Hamantaschen journey (as is depicted in the photo above) can provide a path forward and have an eventual happy ending.  Though I had high hopes for these little nuggets, I had to show patience and persistence to succeed, starting with a do-over.  And, let me be the first to tell you that I served the bombs right along with the blessings and both were well received. Conclusion?  They are that good!

Notes

1.  Traditional fillings include poppy seeds, dried fruits, or preserves.  I used a rhubarb and strawberry preserve for some of mine and Hershey kisses (dark chocolate) for others.  The sheer variety of fillings that can hang out in the center of this cookie are reason enough to make these again and again.

2.  The recipe calls for adding one tablespoon of water if the dough does not come together when mixed.  I used 2+ tablespoons on each trial.

3.  I had a bit of extra dough left on trial #1, so I just rolled little balls and plopped them into the filling.  See picture at bottom of posting ;)

4.  I made this recipe twice in a 24-hour period, and never once was frustrated, even on the first disastrous try. I figured that my cookies were too small (I used a 2 and 5/8" circle and the mentor recipe said 3").  And though I kept the filling volume in check to account for the smaller-sized cookie, they still opened up and spilled the preserves.  So then I thought that I had not pinched the corners tight enough.  So many variables to reconsider!

5.  I was not very scientific about tweaking the recipe on the second trial.  I should have changed only one variable, but I didn't.  I used a 3" cookie cutter (no scallops this time) and really worked on the three triangular seams.  So who knows which variable made the difference?  My advice?  Use a 3" cookie cutter and work on the seams.

6.  As a preventative for preserve over-spillage, I also used individual Hershey kisses as filling since I figured they would hold their shape while baking.  Yes, you are right to note that this was yet another distinct manipulation of variables.  Good call!

Holy Hamantaschen
(courtesy of Patisserie Florentine)
Yield:  First time:  19      Second time:  13

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 stick of butter, room temperature soft
1/4 cup granulated sugar
1 egg yolk
Filling of your choice (see Notes)

Directions:

1.  Place all the ingredients (except for the filling) into an electric mixer and combine until uniform.  Add a tablespoon or two of water if the dough does not come together.  You can place all ingredients into a large bowl and use a hand mixer to combine or even combine by hand.

2.  Remove the dough from the mixing bowl, give it a couple of squeezes, flatten into a disk, and wrap in plastic wrap.

3.  Refrigerate for 15 minutes.

4.  Meanwhile prepare baking sheet with a piece of parchment paper.

5.  Preheat oven to 350ºF.

6.  Lightly flour the surface where you will be rolling out the chilled dough.

7.  Remove dough from refrigerator and remove the plastic wrap.

8.  Place dough on floured surface and roll out, lifting and turning as you go to make sure the dough is not sticking.  Add a bit more flour if necessary.  Roll to a thickness of 1/4 inch.

9.  Cut out circles with a 3-inch diameter cookie cutter or beverage glass.

10. Place one teaspoon of filling (or one Hershey kiss) into the center of each cut-out.

11. Lift the dough from two opposite sides and pinch together to form the top corner of the triangle.  Then fold up the base of the triangle and squeeze the two corners to complete the triangle.  Make sure that the corners are well-sealed.  Compare the picture above and the one below.  Which one opened?

12. Bake for 13-15 minutes or until just turning golden.  Remove from oven to cooling rack.

Enjoy!

P.S.  I know you want to see more of my tasty mistakes, I have that photo for you 😬

P.P.S.  Persistence paid off! 😊

TGROAT? Really?

In a recent Flipboard search for holiday meals, I locked-on a Bon Appetit recipe with this title:

Chocolate Peanut Butter No-Bake Cookies are The Greatest Recipe of All Time

What a claim!  Best of the best?  The use of a superlative adjective (found in so many titles we read anymore) got my attention, and I did not move on (would you have?)...rather, read on to discover what this cookie was all about.

You know that I spend a great amount of time perusing recipes, looking for something tasty to prepare.  Mostly I spend time under the umbrella of ANYTHING SWEET.  I say mostly because I am also very keen on health and the truth is...health wins out...always.  Many of my friends imagine that my sweet tooth rules my existence, but it does not.  Yes, the hunt for that new dessert keeps me internet-occupied and subsequently busy in the kitchen, but my day's plan never includes time for a sugar-induced coma.

I made the choice to stop purchasing items like cookies, cakes, bars, doughnuts, etc. quite some years back with the notion that when I wanted to indulge, I could have some knowledge and control over the ingredients I ingested.  Baking fills in where purchases no longer exist, but my love of kitchen activity/behavior is bound to health.

Okay, back to this cookie.  At first glance, it was not much to look at.  But I read through the backstory and was piqued by the ease of method, the brevity of ingredients, and hold onto your hats... the fact the these could be prepared and served in under an hour!  Was this enough to earn the TGROAT vote?

I decided to do what I love to do: I made these cookies.

Notes:

1.  FYI- There are variations on the BA recipe like this one from The Food Network.  

2.  The recipe from BA yielded 60 cookies, but if they failed to deliver, that would be a lot of waste, right?  So I cut the recipe in half and got 28 ping pong-sized cookies (2-bite cookies).

3.  I added an ounce or so of dark chocolate (broken into small pieces) when the oatmeal went into the mix.  This is an option.

4.  I used one cup of sugar, even though I should have used only 1/2 a cup.  It worked.

5.  I did not need to refrigerate the cookies after placing them on the cookie sheet.  They firmed up on the counter within 10-15 minutes.  Could be the season...it is December. 

6.  The leftovers were put into a cookie tin and then refrigerated.

7.  A one saucepan recipe...what's not to like about this?

8.  The cookies have a confectionary profile...kind of like a piece of fudge with some heft.

Chocolate Peanut Butter No-Bake Cookies

(Yield depends on size of cookie; see note above)

1/2 stick of salted butter

1/4 cup milk (I used 2%)

2 tablespoons of cocoa powder

1 cup granulated sugar

1/2 cup smooth peanut butter

1/2 teaspoon vanilla

1/8 teaspoon salt (optional)

1 and 1/2 cups quick-cooking oats

1-2 ounces of dark chocolate (optional)

Directions

1.  Prepare a cookie sheet with parchment paper, waxed paper, or silpat.  Set to the side.

2.  Into a medium-sized saucepan, place the butter, milk, cocoa powder, and sugar.

3.  Turn the heat to medium low and melt the butter, stirring to combine all ingredients.

4.  Turn heat up, and bring to a boil, stirring. 

5.  Allow to boil for one minute while stirring.

6.  Remove from heat and add peanut butter, vanilla, salt (if using), oats and extra chocolate (if using) into the saucepan.

7.  Mix until evenly incorporated.

8.  Use a spoon to scoop up dollops of batter and place onto the cookie sheet. (Using one hand, I was easily able to form the dollops into roundish cookies before placing them onto the cookie sheet.)

 9.  Let cool on cookie sheet.  They are ready to eat almost immediately.  Enjoy!

Am I ready to get behind the bold opinion that this cookie is the greatest recipe of all time??  That's tough to say because as usual, I was online today searching for and reading recipes, and guess what headline I saw from Bon Appetit?

                           Chili Colorado is the Greatest Recipe of All Time

:)  

Canistrelli

I am still lovin' my new cookbook (see my last post), and so I present you with another recipe that is both easy and abundant in quantity. And the fragrance in your kitchen when these little cookies/biscuits are baking is something to experience.  So let's get to it!

Did the name of these cookies throw you for a minute?  Did you think they would be an Italian sweet?  Me too! Well, these cookies are part of the cuisine of Corsica, an island in the northwestern Mediterranean Sea. Smaller than the area of Connecticut, but larger than that of Delaware, this little island is south of France and west of Italy.  Though Corsica's roots are connected to both countries historically, it nonetheless belongs to France. There are many versions of Canistrelli, but some common elements are white wine, pastis (the French anise-flavored liqueur), and olive oil (yup, this is clearly a winner).

These cookies are not overly sweet...yet, crisp and aromatic...perfect with an apéritif, or an after-dinner espresso.  Tea time?  You'll want these!  End-of-day snack with a glass of milk?  These are the answer!  Sweet or savory, large or small, on-their-own or with a beverage, these treats should be renamed Versatiles, or Flexibles, or Adaptables.

And...maybe you better sit down for this...the ingredient list does not include butter or eggs.

And...stay seated...they taste fabulous!  To borrow an old phrase, "Bet ya can't eat just one ."

Notes

1.  Because I couldn't find our Pastis, I used the Italian anise-flavored liqueur, Sambuca.

2.  I used Cabernet Sauvignon for the white wine.

3.  The size of these cookies was small (but they don't have to be), approximately 1 - 1 1/2 inches.

4.  I found that these cookies puff up rather than puff out, so they can sit pretty close to one another on the baking sheet.

5.  I used one cookie sheet twice.  When the first batch came out, I allowed them to cool for few minutes while I was preparing the second batch.  After removing them from the parchment, I placed the unbaked cookies on the same parchment paper and slid them into the oven.

6.  Chestnuts are grown abundantly on Corsica and chestnut flour is a staple in cooking and baking.  I want to remake this recipe so I can serve Canistrelli to my gluten-free and 'I don't eat butter' friends.  Stay tuned...

Canistrelli
(adapted from Dorie Greenspan's recipe in Baking Chez Moi)
Yield:  50 cookies (dependent on size)

1 and 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt (I used kosher)
1/4 cup olive oil
1/3 cup plus 2 T. white wine
2 and 1/2 T. Sambuca

Extra granulated sugar for dredging

Directions

1.  Prepare a baking sheet with parchment paper or use a silicone mat.
2.  Preheat the oven to 350º F.
3.  Place the flour, sugar, baking powder, and salt into a large bowl and mix with a fork.
4.  Make a well in the center of the dry ingredients.
5.  Add in the wet ingredients:  olive oil, wine, and liqueur.

6.  Stir the wet and dry ingredients with a fork or spatula until you have a soft dough.  It may look a bit shaggy, but that is okay.
7.  While still in the bowl, use your hands to fold the dough gently over itself a few times.

8.  Take the dough out of the bowl and place on a floured work surface.  Lightly flour the dough's top.
9.  With your hands, gently press the dough into a circle or square that's about 7-8 inches across and about   1/2-inch thick.  No need to stress about the shape as these cookies can be free-form.

10. Place extra sugar into a small bowl.
11. Using a knife, firm spatula, bench scraper, or even a biscuit cutter, cut the dough into pieces.
12. Drop each piece into your bowl of sugar to coat and then place on the cookie sheet.

13. Bake for about 20 - 25 minutes or until golden on tops and bottoms.
14. Remove from oven and cool on baking sheet or remove to another surface.

Fave dei Morti Cookies

There's a lovely story behind these small cookies, sometimes referred to as little cakes.  Though the translation, Beans of the Dead, sounds a bit macabre, these cookies are wonderful treats with coffee, tea, or a dessert wine.  The liturgical story explaining the history of these treats balances remembering past lives with the promise of future relationships.  The cookies are eaten on November 2, or All Soul's Day.

I have to say that I looked twice at this recipe before deciding to try it.  Perhaps I should have looked one more time (see below).  Not anywhere near renouncing my love of sweets, I was nevertheless piqued by how healthy-on-paper these little 'beans of the dead' looked.  Hardly any butter (replaced by nut fat, I'm sure), the substantial quantity of almond meal (this has to be more nutritious than using all white flour), and the relatively low load of sugar (hmmm...likely supplemented by the sugar in the shot of rum)... for a yield of 5 dozen cookies?  Remarkable!

I made these in October and was pleasantly surprised at how lovely they turned out.  They were delicately soft and almond-y.  Pictures were taken, uploaded, and an All Soul's Day posting was my goal.  But there was something about the taste and coloring of the cookies that was missing.

Carefully scanning the recipe once more, I knew that I had left out the cinnamon!  It's taken me until now to remake the cookies, retake additional pics, and confess.  I give you both:  faded and flushed.

Notes

I used a mixer to combine all the ingredients, but I am sure you could use a wooden spoon and/or spatula to mix everything together.  

I melted the butter on my first making and softened the butter the second time.  No difference!

I chilled (30 minutes or so)  the dough on both occasions before rolling because I didn't have the time to bake off.  The mentor recipe does not say to do this.

The mentor recipe suggests adding a very little bit of water if the dough is crumbly.  This never happened with my two productions, but it's good to know.

The dough is sticky, but surprisingly the rolling is not affected.   Hand-rolling goes quickly. 

The dough does not spread much while baking, so spacing can be an inch between cookies.

Fave dei Morti Cookies

Mentor Recipe

7 ounces (200 grams) almond meal

3/4 cups all-purpose flour

1/2 cup sugar

1 medium-large egg

2 tablespoons butter, softened or melted

1 teaspoon ground cinnamon

1 shot rum (1.5 oz. or 45 ml)

Directions

1.  In a mixer, combine all the ingredients until the dough has gathered together fully.

2.  Wrap dough in saran and chill for 30 minutes or so.

3.  Hand roll walnut-sized pieces of dough into balls and place on parchment paper lined baking sheet.  Each ball was about 3/4 - 1 inch in diameter.

4.  Use a spoon or your finger to dimple each cookie.  Notice that the cookies on the left are paler.  That's because they had no cinnamon!  The ones on the left are the corrected batch.

5.  Bake at 350º F for 10-15 minutes or until dry to the touch and a bit golden.  Turn sheet 1/2 way around midway through the baking.  Again, left without cinnamon.  Right with cinnamon.

6.  Once cooled, place into ziplock bags for air tight storage.  These freeze well too!