Uh oh!
I realized a couple of days ago that the month was fast a-waning and I hadn’t yet published a “Twelve Cookies of Christmas” recipe for April.
So I had to make cookies. Naturally, my family was devastated. Nevertheless, we valiantly forced ourselves to eat them.
I recently ordered some cinnamon mini-chips from King Arthur Flour for making scones (that recipe will be posted next week). I threw some into a basic cookie recipe.
The resulting treats were lovely. The chips are so tiny that the cinnamon flavor is a bit subtle—but I love subtle! Next time I may try them in oatmeal cookies.
This version would make a tasty addition to any May Basket you might be planning to deliver to a special someone on Saturday!
Ingredients:
1/2 cup (1 stick) sweet butter
1/2 cup light brown sugar, firmly packed
1/4 cup sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons flour (I used half all-purpose and half white whole wheat)
1 teaspoon vanilla
1 cup cinnamon mini-chips
1/2 cup light brown sugar, firmly packed
1/4 cup sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons flour (I used half all-purpose and half white whole wheat)
1 teaspoon vanilla
1 cup cinnamon mini-chips
Instructions:
Preheat the oven to 375 degrees.
Cream together the butter and the sugars. Beat in the egg and mix thoroughly.
Beat in the baking soda and salt; then stir in the flour, followed by the vanilla and the chips.
Drop teaspoons of dough onto an ungreased (or parchment covered) cookie sheet. Bake for 10 to 12 minutes, until the cookies brown around the edges.
Makes about 20 cookies. This recipe may be doubled.
If you enjoyed this post, please consider taking out an email subscription to my blog. Just click on the link below!
