This is the other cookie I made for the cookie exchange. This recipe came from a Christmas Cookie and Candy Recipe Book from 2006 by the Taste of Home publishers. This is a simple recipe and the dough is made at least four hours ahead or use the next day, so you can fit the baking into your day.
Inspired by Taste of Home Cookbook 2006
1 cup cold butter, cubed
1-1/2 cups all-purpose flour
1/2 cup sour cream
10 tablespoons sugar-divided ( I just put all in one bowl since it is for rolling the chilled dough in)
1 tablespoon ground cinnamon ( I sprinkled from my cinnamon canister)
Colored sugar optional
In a bowl, cut butter into flour until mixture resembles coarse crumbs. (Just like when you make pie crust) Stir in the sour cream. Turn the mixture out onto a lightly floured surface; knead 6-8 times or until the mixture holds together. Divide and shape into four balls and flatten slightly. Wrap in plastic wrap and refrigerate for at least 4 hours or overnite.
When you are ready to bake. Line cookie sheets with parchment paper or use ungreased cookie sheets if you do not have parchment paper.
Unwrap one ball of dough. Roll the dough into the sugar on all sides and place onto a sheet of wax paper or plastic wrap. Cover with a second sheet of wax paper or plastic wrap . Roll into a 12-inch x 5-inch rectangle. Remove top sheet. Sprinkle dough with the cinnamon. Lightly mark a line down center of dough, making two 6-inch x 5-inch rectangles. Don’t cut thru, this is just to make a line to roll dough to. Starting on short end, roll the dough towards your line jelly roll style. Then repeat on the other side until you have two rolls meeting in the middle. You have to peel the paper away from the dough as you roll. A butter knife works well if dough starts getting sticky.
Wrap the rolled dough in plastic wrap and place in the freezer to chill for at least 30-minutes. This will make the dough easier to slice and bake. Now repeat the rolling process with the rest of the dough balls. While the dough is chilling you can now preheat your oven to 375 degrees.
Once the dough has chilled. Remove from freezer. Cut into 1/2-inch slices and dip the cookies in sugar on both sides and place on prepared cookie sheets. This is where you can used colored sugars depending on the holiday.
Bake at 375 degrees for 12 minutes or until golden brown, turn cookies and bake for 5 to 8 minutes longer and remove to wire racks to cool. Mine took about 10 minutes on the first side and 5 on the second side. The last bath I just baked for 15 minutes and did not turn. They turned out perfect as well and then less chance for me to get burned!
Yield: About 36 cookies. I got 48 cookies as I sliced some a little thinner I think!
Verdict: I know we are all getting full of sweets and cookies with the holidays, but these are not real sweet and heavy, but light and flaky with a hint of sugar and cinnamon, like cinnamon toast. These cookies also stand up to traveling with other cookies to a cookie exchange without breaking up. These will be great for the other holidays in the spring in different colored sugars. We all loved these cookies and I will be making them again , so all you square dancers be ready for an encore appearance of these cookies.