Cinnamon Chunkies Recipes

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 15 1/2 x 10 1/2 x 1-inch pan.
• Cream the butter, margarine, and sugar.
• Add the egg yolk and dry ingredients.
• Press the batter into prepared pan.
• Beat the egg white until foamy and spread sparingly over batter.
• Press on the nuts.
• Bake at 325 degrees for 30 minutes.
• Cut into squares.

Steps:

• Preheat oven to 350°F Mix flour, baking powder and salt; set aside.
• Beat eggs in large bowl with electric mixer on medium speed.
• Add 2/3 cup of the sugar; beat until light and fluffy.
• Add vanilla.
• Add flour mixture, beating just enough to blend in flour.
• Spread batter in greased 13x9-inch pan.
• Beat butter, remaining 1/3 cup sugar and cinnamon in medium bowl until light and fluffy.
• Drop on top of batter; swirl into batter.
• Bake 25 to 30 minutes.
• Cool in pan on wire rack then cut into 20 bars, 2 1/2x3-inch each.

Steps:

• Cut the plums in half and take out the stones, chop into small chunks and put into a measuring jug.
• The amount of sugar you need depends on how bulky your plums are.
• Pour the chopped plums into a pan and measure out approx 3/4 the amount of sugar to plum pulp, so for example 1 pint of plum = 3/4 pint sugar.
• Add the sugar to the pan along with the lemon juice and cinnamon stick and slowly bring to the boil.
• Boil hard for 5 minutes, stirring from time to time, and avoiding any splashes. Reduce the heat, skim off any scum and start testing for a set by putting a tsp of the mixture onto an ice cube. If it jellifies when cold it is ready. If not boil hard in 1 minute increments until setting point is reached, turning the heat down to low every time.
• Take off the heat, stir in the butter allowing it to melt and leave until it is half cooled down before potting and storing in sterilized jars (see canning notes) so that the fruit doesn't sink to the bottom.
• You can leave the cinnamon stick in 1 of the jars if you like, after 2 or 3 weeks this jar will be the best, in looks and in taste.

Steps:

• Cream butter and brown sugar in a large bowl on medium speed with electric mixer until well blended.
• Add egg, milk and vanilla.
• Beat until light and creamy, about 2 minutes.
• Combine flour, baking soda, salt and cinnamon.
• Add to creamed mixture graadually, beating on low speed just until blended.
• Stir in hazelnuts and chocolate chips.
• Drop dough by heaping spoonfuls onto ungreased baking sheets.
• Leave room between cookies for spreading.
• Bake at 375 degrees 8 or 9 minutes for chewy cookies, 10 or 11 minutes for crisp cookies.
• Note: Cookies will still appear moist when baked.
• They will firm up on cooling.

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

Steps:

• Preheat oven to 375°F. Whisk flour, cinnamon, baking powder, espresso powder, baking soda, and salt in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
• Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
• Press dough evenly into 12" skillet. Bake cookie until golden brown around the edges and center is still soft, 20-25 minutes. Let cookie cool in skillet before slicing.
• Do Ahead
• Cookie can be made 3 days ahead; cover and store at room temperature.