Cinnamon Sticks Cookies Recipes

Steps:

• Heat oven to 350.
• Unroll dough; separate into strips.
• Combine margarine and honey; brush over strips.
• Twist each strip on flat surface.
• Place 1 inch apart on large ungreased cookie sheet.
• In small bowl, combine sugar and cinnamon; sprinkle evenly over strips.
• Bake for 15 to 18 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees.
• In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
• Stir together the flour and cinnamon.
• fold into egg whites.
• Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
• Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
• Bake for 6-7 minutes or till golden around the edges.
• Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
• Slid cookie onto a cooling rack and continue with other cookies.
• Repeat with remaining batter, using a clean greased cookie sheet for each batch.
• NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

Steps:

• Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.

Steps:

• Warm the milk and 2 tablespoons of the butter in a small pot over medium-low heat until the milk is warm and the butter is melted. You do not want to bring the milk to boil or it will be too hot and kill the yeast. Remove from the heat and sprinkle the yeast over the mixture. Stir once or twice and set aside until it becomes foamy, about 5 minutes. Put the raisins in a small bowl and add 2 tablespoons water. Heat in the microwave on high until the raisins plump, about 45 seconds. Whisk both flours with the salt in a small bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar is dissolved and the eggs have lightened in color, 2 to 3 minutes. Reduce the speed of the mixer to low and slowly pour in the yeast mixture. Beat until smooth, and then add the flour mixture. Beat until just blended, and then switch to a dough hook and continue to mix the dough until it is soft, just a bit sticky and forms a loose ball shape, about 5 minutes. At this point touch the dough; it should only leave a small bit of sticky dough on your finger. If more than a bit sticks to your finger, add more all-purpose flour, a tablespoon at a time, until it reaches the right level of stickiness. Do not add more than 1/4 cup of flour or your dough will be dry and tough. Beat in the soaked raisins and any of the liquid in the dish until blended into the dough. Coat a large bowl with nonstick cooking spray, add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours. Turn the dough out onto a clean work surface lightly dusted with all-purpose flour. Pat into a 15-by-10-inch rectangle. Melt 1 tablespoon of the butter and brush over the dough. Top with the apple butter, cinnamon and brown sugar. Fold in half from top to bottom to get a 16-by-6-inch piece of dough, and then cut into 24 strips. Twist and stretch, and then place on a lightly greased baking sheet, leaving 2 inches between each strip. Loosely cover with a piece of plastic wrap until the strips have doubled in size, about 1 hour longer. Preheat the oven to 350 degrees F. Melt the remaining 1 tablespoon butter and brush over the twists. Bake until lightly browned, about 15 minutes. Whisk the confectioners' sugar with 1 to 2 teaspoons very hot water until a smooth thick glaze, and brush over the warm twists. Serve warm.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
• Makes 24 pieces (analysis per piece); Calories: 137; Total Fat: 3 grams; Saturated Fat: 1.5 grams; Protein: 3 grams; Total carbohydrates: 25 grams; Sugar: 9 grams; Fiber: 0 grams; Cholesterol: 21 milligrams; Sodium: 93 milligrams

Steps:

• Cook refrigerated bread stick dough according to package directions.
• Brush with melted butter and sprinkle with cinnamon-sugar mixture.

Steps:

• Cut the crust off of the bread and cut each slice of bread into 3 pieces.
• Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
• Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
• Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

Steps:

• In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

Steps:

• Cream together 1 cup butter and white sugar. Beat in the egg and 1 teaspoon vanilla. Combine together the sifted flour, salt and ground cinnamon and stir into butter mixture.
• Cover and chill dough for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly flour a rolling pin. Roll out dough on lightly floured wax paper and cut with cookie cutter. As dough warms it becomes unworkable. Return to refrigerator as needed. Bake on ungreased cookie sheet 15-20 minutes until lightly browned.
• To Make Icing: Sift confectioners' sugar into mixing bowl. Add vanilla, salt, and butter. Add milk one tablespoon at a time while beating until spreadable consistency. Continue beating on medium for 10 minutes. Ice cookies.

Steps:

• Using a pencil, draw ten 2-in. ovals on three sheets of parchment paper. Place paper, pencil mark side down, on baking sheets; chill until ready to use., In a large heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 325° or mixture is a golden amber color., Remove from the heat; stir in oil (keep face away from mixture as oil is very strong). Immediately ladle mixture over ovals; press a cinnamon stick into each. Cool completely. Store in an airtight container for up to 1 month.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and sugar.
• Mix in egg and molasses, blending well.
• Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake for 10 to 12 minutes.

Steps:

• Set oven to 350°F.
• Roll out the prepared pizza dough into a large rectangle.
• Brush the melted butter over the dough.
• In a small cup combine the sugar and cinnamon.
• Sprinkle the cinnamon/sugar mixture liberally over the pizza dough.
• Slice the dough into either long strips, or cut in half and then slice into small sticks (the small ones are easier to handle).
• Place on a lightly greased baking sheet.
• Bake for about 15 minutes or until done.
• While the pizza sticks are baking, whisk the icing ingredients together until smooth, adding more icing sugar or whipping cream to achieve desired consistency.
• Dip the pizza sticks in the icing.

Steps:

• Place carrots in large pan with water & boil, covered, until just tender, about 7-10 minutes.
• Remove carrots to a bowl & keep the liquid in the large pan.
• To the carrot liquid add cider vinegar, sugar & cinnamon, then bring to boil.
• Pour hot liquid over carrots & let cool.
• Cover & chill overnight or as long as 2 1/2 weeks, before serving.