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Cinnamon Shortcakes Recipe

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This recipe for Cinnamon Shortcakes, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Tuesday, May 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Shortcakes:
2 Cups flour
1 tablespoon baking powder
1 teaspoon salt
1-2 teaspoons CINNAMON
2 tablespoons sugar
1 tablespoon VANILLA SUGAR
1 stick cold butter (1/2 cup)
2/3 - 3/4 Cup milk (old-fashioned shortcakes use cream, so feel free)
Shortcake Topper:
2 tablespoons milk
1 teaspoon sugar
1/4 teaspoon CINNAMON
Strawberry Topping:
1 quart (4 Cups) red ripe strawberries
2-3 tablespoons sugar (depending on how sweet and juicy the strawberries already are)
1 tablespoon VANILLA SUGAR

Directions:
Directions:
Clean and hull the strawberries. Leave them a bit wet. Halve or quarter them and cover with sugar and VANILLA SUGAR. Stir vigorously to get the juices flowing. Cover and set aside for at least 1 hour for best flavor.

2 Cups whipped cream (optional)

Preheat oven to 425. The high temperature is what causes the shortcakes to rise up during baking. Grease a cookie sheet, set aside. Sift flour, baking powder, salt, CINNAMON, sugar and VANILLA SUGAR into a large bowl. Cut the butter into small pieces, and rub into the flour mix through your fingers until the mix resembles sand and pea-sized lumps. Add 2/3 cup of the milk and stir by hand to combine. If the mixture is too dry to hold together, add the rest of the milk and stir again. Turn out onto a floured surface. Knead briefly, and then roll out, leaving the dough thick-about 3/4" or so. Use a biscuit cutter or round clean jar to cut the shortcakes - you should get 8 standard-sized or more if you use a small cutter.

Brush the tops of the shortcakes with the milk, then sprinkle with sugar and dust with CINNAMON. Bake at 425 for 12-15 minutes, until golden brown and risen high. Remove from pan immediately. Let cool briefly, split and serve with Strawberry Topping and whipped cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I got this recipe from www.penzeys.com.

 

 

 

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