Cut Glass Cinnamon Crisps

This was always a really busy time of year for me when the children were growing up.  This was the time I began all of my Christmas baking preparations each year.   

Baking cookies and cakes and tarts for the holidays and freezing them as I went along.  

We always did a lot of entertaining during the holidays having get-togethers with family and friends, so doing things ahead always just made sense.

I also liked to make up cookie trays to gift my friends and family with. I can tell you nobody ever turned one down.

Most years we didn't have a lot of money to spend on gifts and food for the holiday so it worked out a lot better for me if I did a little of it at a time.

In all truth, I don't know of anyone . . .  friend or family  . . .  who didn't welcome the gift of a tray of baking during the holidays! They always went down a real treat.

These "Cut Glass Cinnamon Crisps" were always a really tasty addition to my baking.   They didn't ask for unusual ingredients.  

Just simple things that were always in the house.  Butter, sugar, egg, flour and cinnamon.  Yep . . . that's all.







They really look much more complicated than they are.  Their beauty belies their simplicity.   

It's just a simple butter cookie dough, rolled into balls. They are then pressed down onto lined or buttered baking sheets using the bottom of a drinking glass which has a base with a textured design.

 





Easy peazy and oh so pretty! I use the base of one of my crystal candle sticks.  When I was younger, my mother used to give my sister and I each a piece of crystal each year for Christmas.   

I love that not only do they grace my holiday table each year reminding me of my mother's love for me, but also that they can play such an important part in my holiday baking!








I love the impression the candlestick makes on these cookies . . .  a star . . . like the star which led the wise men to the baby Jesus.  

It's just perfect for the holidays.  These are actually perfect any time of the year.

 





These cookies are crisp and buttery and so easy to make.   Plus they are delicious with a subtle hint of cinnamon in the batter and a full on cinnamon sugar coating on the outside.   

Perfect for dunking in your holiday hot cocoa when you come in from a cold evening of caroling!

 

Some other Christmas Cookies you might enjoy are: 

EVERYDAY SHORTBREAD COOKIES - These are the shortbread cookies my mother baked for us every Christmas.  Simple and decorated only with colored sugar, we looked forward to these delicious cookies every year! 

EGGNOG THUMBPRINT COOKIES - Delicious crisp shortbread type of cookies, with a dimple in the middle that you fill with a delicious Eggnog Buttercream icing!  They look really pretty on a cookie plate!

Cut Glass Cinnamon Crisps

Yield: 36 cookies

Author: Marie Rayner

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Beautiful cookies with lots of cinnamon flavour. I gave them the name Cut Glass Cinnamon Cookies because you press them down with the bottom of any drinking glass that has a textured design on it.

Ingredients

• 190g caster sugar (1 cup)
• 225g butter, softened (1 cup)
• 1 medium free range egg
• 325g of plain flour (2 1/4 cup)
• 3 tsp ground cinnamon
• 3 TBS caster sugar

Instructions

1. Mix together 2 tsp of the ground cinnamon along with the 3 TBS of caster sugar in a small bowl. Set aside.
2. Cream together the butter and sugar until light and fluffy. Beat in the egg until well incorporated. Beat in the 1 tsp cinnamon. Stir in the flour, mixing it in until well blended. Chill for 1 hour or until easy to handle.
3. Preheat the oven to 180*C/350*F/gas mark 4. Line a couple of baking sheets with baking paper. Set aside.
4. Roll the dough into 1 1/2 inch balls using your hands. Drop the balls into the cinnamon sugar and roll them around to coat evenly. Place 2 inches apart on the prepared baking sheets. With the bottom of a decoratively cut glass press each ball of dough down to about 1/4 inch thickness.
5. Bake for 11 to 15 minutes, until firm to the touch. Immediately remove from the baking sheets to cool on wire racks.
6. Pack the cookies in airtight containers with some wax paper in between the layers. You can also freeze these ahead of time. To maintain their crisp texture, unwrap the cookies before thawing them at room temperature.

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