It might be because I haven’t had supper yet or I’m just hungry for sweets, but I can’t help, but love this recipe for Sand Dollar Cinnamon Sugar Cookies! Plus, it’s a perfect way to start our trip, from out of the cold and into the beach air, when our “A Southern State of Mind” series goes to Emerald Isle, NC tomorrow.
Sand Dollar Cinnamon Sugar Cookies
1 cup unsalted butter, softened
2 cups powdered sugar
2 eggs whole
2 eggs separated
2 teaspoons vanilla extract
2 pinches of salt
3 1/2 cups all-purpose flour
1/2 teaspoon baking powder
Preheat oven to 350° F.
In a large bowl, cream together the butter and powdered sugar; Mix until very creamy.
Add the 2 whole eggs and 2 yolks only (reserve the whites for later from the egg separation); Beat until well combined.
Add vanilla and salt; Blend well.
Add flour and baking powder; Stir until the dough is very soft.
Form a ball with the dough; Wrap in plastic wrap and refrigerate for at least two hours.
Line baking sheets with parchment paper.
Roll out the dough to 1/4″ thick on a floured surface and cut out 2 5/8” circles.
Brush the circles with the reserved egg whites.
Sprinkle each circle lightly with cinnamon sugar and press 5 almond slices into the center of each circle to make a sand dollar.
Bake for 3 minutes.
After 3 minutes, remove the baking sheet from the oven and press the almonds in again, making slight indentations in the circle.
Add more cinnamon at this point too, if need be, to adjust the overall coloring of the final cookie.
Place the baking sheet back in the oven and bake until the edges are golden brown, another 10 minutes.
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