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Swedish "Non-Stop" Cinnamon cookies Recipe

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This recipe for Swedish "Non-Stop" Cinnamon cookies, by , is from Berkwood Hedge School Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Agneta Brown
Added: Friday, May 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 stick of butter, soft
1/2 tbsp. light Karo syrup
1/2 cup sugar
1 cup flour
1 tsp. cinnamon
1 tsp. baking powder
1 egg yolk

Directions:
Directions:
Cream butter, syrup, and sugar. Add the flour and cinnamon and mix to form a dough. Stir the egg yolk and baking powder together and add to the dough. Mix and let the resulting dough "rest" in the refrigerator for ~ 30 min. Divide the dough into 4 pieces. Roll each piece to the thickness of a finger.
Cut each into 1/2 inch pieces, and roll each piece by hand into a ball. Place balls on to a cookie sheet previously covered with baking paper. Bake for 20 min at 310F.

Yield: ~ 45 cookies, These may be frozen without much loss of quality.

Personal Notes:
Personal Notes:
I am very pleased to provide Oscar with one of my recipes for his school's cookbook. I have chosen to send my ultrasecret recipe for Swedish "Non-Stop" Cinnamon Cookies.

From Oscar Brown's Farmor

 

 

 

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