Cinnamon-glazed cookies

Name: Cinnamon-glazed cookies
Ingredients: 200 g butter; 2 eggs; 200 g fine granulated sugar; 1 teaspoon baking soda; 5 ml vinegar; 1 sachet vanilla; 12 ml rum essence; 2 teaspoons ground cinnamon; 500 g plain flour; 30 g flour for the board; 100 g white baking chocolate; 1 tablespoon oil; 100 g dark baking chocolate; 1 tablespoon oil; 30 g decorative sprinkles

Dessert - Cinnamon-glazed cookies by Dorli O. - Recipia

Cinnamon gives the dough a beige-brown color, and cinnamon-glazed cookies bake for 12-14 minutes before being decorated with chocolate. The Nordic inspiration goes no further than the cinnamon; the tender dough is cut into little trees, stars, fish or suns, and the cookies firm up as they cool. I arrange them on a platter with the different glazes mixed together. Prep: 35 minutes. Cook: 24 minutes. Rest: 150 minutes. Total time: 209 minutes. Servings: 12. About 470 kcal and 7 g protein per serving.

Ingredients

200 g butter
2 eggs
200 g fine granulated sugar
1 teaspoon baking soda
5 ml vinegar
1 sachet vanilla
12 ml rum essence
2 teaspoons ground cinnamon
500 g plain flour
30 g flour for the board
100 g white baking chocolate
1 tablespoon oil
100 g dark baking chocolate
1 tablespoon oil
30 g decorative sprinkles

Preparation

1. Melt the butter and leave it to cool. Mix it with the eggs and sugar until the sugar dissolves. 2. Mix the baking soda with the vinegar, then stir it in. Add the vanilla, rum essence and cinnamon. Gradually add the flour and mix until you have a firm dough. 3. Wrap the dough in plastic wrap and refrigerate for 2 hours, until firm. 4. Divide the dough into portions and keep the rest chilled. Roll each portion out on a floured board to a thickness of 5-6 mm. Cut out shapes with flour-dipped cookie cutters and place them on a baking sheet lined with parchment paper. 5. Preheat the oven to 180°C. Bake each tray for 12-14 minutes, until the bottoms of the cookies are just lightly browned. 6. Leave the cookies to cool for 20 minutes; they are soft at first and firm up as they cool. 7. Finely grate the white chocolate and melt it in a bain-marie for 5 minutes with 1 tablespoon of oil, until smooth. Decorate the cookies with a teaspoon or a small spatula, sprinkle with sprinkles and leave the decoration to set for 10 minutes. 8. Melt the dark chocolate in the same way, with 1 tablespoon of oil, for 5 minutes in a bain-marie. Decorate the remaining cookies and sprinkle with sprinkles.

Notes

Black tea goes well with these, especially when you arrange shapes with different glazes on the platter. Store the cookies in a closed tin in a cool place; they don't necessarily need to be refrigerated. This makes about 60-65 cookies, and if you want them for a gathering, you can bake them the day before and decorate them once they've cooled. Small shapes brown on the bottom faster than large ones, so check them before 12 minutes have passed. If the dough softens while you work, chill that portion before rolling it out; keep the rest chilled. You can use only white or only dark chocolate, and choose the sprinkles to suit the shapes; the cookies contain gluten, eggs and dairy.