Friday, November 6, 2009



A fun alternative to traditional holiday cookies!

Cinnamon Buddha Cookies
adapted from Dorie Greenspan’s book “Baking: From My Home to Yours” (Sweet Tart Dough recipe)

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1 stick plus 1 tbsp (9 tbsp) unsalted butter, chilled and cubed
• 1 large egg yolk
• 2 tsp ground cinnamon

1. Preheat the oven to 375 F (190C) degrees.
2. Pulse flour, sugar and ground cinnamon in a food processor. Add butter and pulse until it resembles a coarse meal. Stir in the yolk and pulse again until the dough forms clumps and curds. Turn the dough out onto a work surface and very lightly and sparingly, knead just to incorporate dry ingredients. Chill the dough in the refrigerator for at least 2 hours (preferably overnight). If you have a cookie mold like I do, just press small pieces of the dough inside the mold and pound it on the counter to let the cookie come out. If not, then you can roll the dough to any thickness you like and cut out cookies of various shapes.
3. Lay a sheet of parchment paper on a cookie sheet. Place the cookies on top and bake for 20 minutes covered with another layer of parchment paper, remove the paper and bake for another 5 minutes. Let cool.

You can buy it here

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