Recipe: Cinnamon Melts

Ingredients

1-½ Cup Glynis’ Kitchen Scratch Mix

½ Cup of Almonds

¼ Cup Rice Flour

2 TSP Cinnamon (ground)

¼ TSP Salt

1 Cup of Butter (room temperature)

2 TSP Vanilla Extract

1 Cup Powdered Sugar

 

Directions:     Preheat oven to 350 degrees F.

Spread out the almonds on a baking sheet and bake for about 15 minutes until toasted (lightly brown).  Let cool and then pulse in food processor until fine (not ground to a paste).  If you don’t have a food processor, just chop up almonds.  Add Glynis’ Kitchen Scratch Mix, rice flour, 1 TSP of the cinnamon, and salt into the food processor.  Pulse a few times until combined.   If you don’t have a food processor, just place these ingredients into a bowl together with the chopped almonds and stir.  Set aside.

Using a hand or stand mixer, beat butter and ½ CUP of powdered sugar until pale and fluffy (about 3 minutes).  Add in vanilla extract and beat until combined.  Turn mixer down and slowly add in the flour mixture.  Mix until combined.

Transfer dough onto a large sheet of plastic wrap.  Fold plastic wrap over dough.  Using your fingers, flatten and shape dough into a rectangle.  Wrap dough and place in the refrigerator for an hour until firm.

Unwrap dough and place between two large sheets of plastic wrap and roll it out into a large 8” X 9” rectangle.  Peel off top sheet of plastic wrap and cut dough into 1” strips, then cut into 1-1/2” crosswise (48 total).  Line two baking sheets with parchment paper.

Arrange rectangles 1” apart on prepared baking sheets.  Bake for 15-20 minutes, switching the pans halfway through the baking process.  Cookies will be light brown with browner crispy edges.  Allow cookies to rest in pan for 5 minutes.

Add the remaining powdered sugar (1/2 Cup) to the remaining cinnamon (1 TSP) into a shallow bowl and whisk together.  Gently toss the warm cookies into the sugar mixture (1 at a time) then place them onto a cooling rack.  Once cooled, gently toss into sugar mixture again.  Enjoy!!