Cinnamon Almond Coffee Cookies

Cinnamon Almond Coffee Cookies

These cookies are simple to make and have a rich taste that is sure to please. I use small cookie stamps when making these cookies, but you can just press down with a fork to make a criss cross pattern.

1/4 cup softened unsalted butter
1/2 cup sugar
4 tablespoons Amaretto
1 egg
2 cups flour
1 1/2 tablespoons instant coffee granules
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 375 degrees. Cream the butter and 1/2 cup sugar in a large bowl until light and fluffy. Add the Amaretto and the egg and mix well. In a small bowl whisk together the flour, coffee, 1 teaspoon cinnamon, and salt. Slowly mix the flour mixture into the butter mixture until thoroughly incorporated. On a small plate mix together the 2 tablespoons sugar and 1 teaspoon cinnamon. Shape the dough into 1 inch balls and roll in the sugar mixture. Place the balls 2 inches apart on an ungreased cookie sheet and flatten with a cookie stamp or fork. Bake for 6-8 minutes, or until lightly browned. Immediately remove from the pan and cool completely on wire racks. Store in an airtight container or freeze.

Cinnamon Almond Cookies

Ingredients:
2 cups all-purpose flour
1 cup sugar
1 cup butter, softened
3/4 cup unblanched, whole almonds, finely ground
2 teaspoons vanilla
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon ground cinnamon

Heat oven to 350 degrees. Mix all the ingredients except 1/3 cup sugar and the cinnamon thoroughly. Shape dough into 1 inch balls. Place on ungreased cookie sheet. Flatten in crisscross pattern with fork.
Bake 10 to 12 minutes or until cookies begin to brown. Cool one minute and then carefully remove from cookie sheet. Mix 1/3 cup sugar and the cinnamon. Dip tops of cookies into cinnamon sugar mixture when cool enough to handle, but still warm.
Makes: 4 dozen cookies

Cinnamon Cookies

2 sticks butter, softened
1 cup sugar
1 egg yolk (save white)
1 Tablespoon cinnamon
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking soda
1 cup chopped pecans or walnuts

Cream butter and sugar; beat in egg yolk and vanilla. Beat in flour and baking soda. Press dough in 11 x 17-inch cookie sheet with sides (may line pan with foil). Brush dough with reserved egg white. Sprinkle with nuts and press in. Bake at 325 degrees for 35 minutes.
Hint: Remove and immediately cut in squares, diamonds, or rectangles. Gets crisp quickly! Cool.

Cinnamon Cookies

2 cups sugar
2 sticks butter, softened
2 eggs
2 teaspoons vanilla
1 teaspoon lemon zest
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup chopped pecans
3 Tablespoons ground cinnamon

Preheat oven to 375 degrees. Mix the butter and sugar in the mixer until creamy. Add eggs, one at a time. Add vanilla and lemon zest. In a separate bowl, combine flour, salt, and baking powder. Add to mixer and combine.
In a separate bowl, combine pecans and cinnamon. Roll dough into 1-teaspoon size balls, then roll balls in the cinnamon/pecan mixture. Bake at 375 degrees for 10 minutes.
Yield: 4 dozen cookies.