Monday, March 19, 2012

Swiss Cinnamon Crisps

Swiss Cinnamon Crisps
3 cups sifted all-purpose flour
½ teaspoon salt
1 tablespoon cinnamon
1 cup soft butter or margarine
½ cup light-brown sugar firmly packed
¾ cups granulated sugar
1 egg

2 tablespoons milk
1 egg
½ cup granulated sugar
1 tablespoon cinnamon

1.                  Sift flour with salt and cinnamon; set aside.
2.                  In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter, sugars, and egg until light and fluffy.
3.                  Gradually add flour mixture, stirring until smooth and well combined.
4.                  With rubber scraper, form dough into a ball.  Wrap in waxed paper or foil; refrigerate 1 hour.
5.                  Divide dough into 4 parts.  Refrigerate until ready to roll out.
6.                  Meanwhile, preheat oven to 375F.  Make Topping:  In small bowl, with rotary beater, combine milk and egg.  In another small bowl, combine sugar and cinnamon; set aside.
7.                  On lightly floured surface, roll dough, one part at a time, into a 9-by-7-inch rectangle.  With floured sharp knife or pastry wheel, cut into 16 rectangles.
8.                  Using spatula, place, 1 ½ inches apart, on ungreased cookie sheets.  Brush top of cookies lightly with egg mixture; then sprinkle with sugar mixture.
9.                  Bake 10 to 12 minutes, or until set and golden-brown.  Remove to wire rack; cool.

Swiss Cinnamon Crisps was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe derived from McCall CookBook, the chapter on “Rolled Cookies”, page 174 an edition of between 1950 – 1960s. 

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Thank You!
Shirley-Ann Pearman
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