No Restraints Here
I love going through old cookbooks and finding recipes that have stood the test of time. One of my favorite ‘oldie’ cookbooks is the 1958, Thoughts for Buffets. One of the really cool things about this book is that it is written by The Authors, no names given.
I have to share with you a sampling of their ‘Memos To Hostesses,’ because I really love this. “Informal entertaining is gay and not restrained by the technicalities of formal service.” I may use different words when I describe my favorite style of entertaining, but I wholeheartedly agree with the sentiments expressed in the book.
My search for a delicious cookie ended when I found Cinnamon Cookies. They are unusual in the sense that the cinnamon flavor comes through very clearly, but they retain the smoothness that a butter cookie offers, in spite of the fact that there are 1-1/3 cups of finely processed walnuts in the dough.
I added my flair to the recipe by adding a turbinado sugar/cinnamon topping to the cookies. When I taste tested the cookies, I offered three options: plain, turbinado topped and turbinado/cinnamon topped. The sugar/cinnamon combination won hands down.
An extra bonus with the Cinnamon Cookies is that the logs may easily be frozen. When you have friends stop by on short notice, you will have a lovely cookie to offer them, since it does not take long for the logs to defrost. Then all you have to do is slice and bake your cookies.
As The Authors so aptly put it, there is no need to be restrained when entertaining informally.
| Cinnamon Sugar Cookies | Print |
- Cookies:
- 2 cups all purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 10-2/3 tablespoons (1 stick plus 2-2/3 tablespoons) unsalted butter, softened
- ⅔ cup sugar
- 2 eggs
- 1-1/3 cups walnuts, finely processed
- Topping:
- 2 tablespoons turbinado sugar
- ½ teaspoon ground cinnamon
- For the cookies:
- Sift flour, salt and 2 teaspoons cinnamon together in a small bowl. Set aside.
- Cream the butter and sugar together in a large mixing bowl for 3 minutes, scraping the bowl down as needed. Add eggs and then walnuts. Lastly, blend in the dry ingredients.
- Transfer the mixture to a small bowl and refrigerate for one hour.
- Divide the dough in half and form each half into a log about 1½” in diameter. Individually wrap the logs in wax paper and refrigerate for several hours or overnight.
- For the topping:
- Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
- In a small bowl, stir the turbinado sugar and cinnamon together. Set aside.
- Unwrap the logs, one at a time, and cut into ¼“ slices. Place the slices onto the prepared pans. The cookies will not spread.
- Sprinkle cookies with the sugar/cinnamon mixture. Bake at 350° for 13-16 minutes, rotating the pans halfway through top to bottom and front to back. The bottom of the cookies will be golden brown, but the color on top will not change.
- Remove from the oven and cool completely.
- Betsy's tidbits:
- Each log will need 2 baking sheets to fit all the cookies. Allow the baking sheets to cool in between batches.
- The logs may be wrapped well and frozen. Defrost in the refrigerator before slicing and baking.
