Crisp Cinnamon Stix Recipes

CINNAMON CRISPS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.

CRISP CINNAMON STIX

Steps:

• Heat oven to 350°F. Lightly grease 15x10x1-inch baking pan; set aside.
• Combine butter and 3/4 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and vanilla; beat until well mixed. Add flour and cinnamon; beat at low speed just until mixture forms a dough. Pat dough into prepared pan.
• Beat egg white with fork in bowl until frothy; brush over dough. Sprinkle with decorator sugars. Bake 18-20 minutes or until set and lightly browned.
• Immediately cut into 3x1-inch rectangles. Cool completely.

CINNAMON CRISPS

Steps:

• Cut raw pie crusts into any desired shapes and place on greased cookie sheet.
• Brush dough with butter.
• Sprinkle with Sugar and cinnamon mixture.
• Bake@ 350 for about 20 minutes and enjoy.

SWISS CINNAMON CRISPS

Steps:

• Beat the butter and sugars together until light and fluffy. Add in the egg, vanilla and zest and beat to combine.
• Add the flour, salt and cinnamon and mix until incorporated. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
• Roll the dough out on a well-floured surface to about 1/4" thick. Cut out shapes with cookie cutters or cut in to squares with a pastry wheel/pizza cutter. Place the cookies on a parchment paper-lined cookie sheet.
• Beat the egg and milk together with a fork or whisk. Mix together the sugar and cinnamon. Use a pastry brush to coat the cookies in the egg mixture, then sprinkle the cinnamon sugar on top.
• Bake at 350 F for 10 to 12 minutes.

CINNAMON-SUGAR CRISPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CINNAMON CRISP COOKIES

Steps:

• Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
• Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
• Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
• Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.