Crackly Cinnamon Wafers perfect to have on hand for drop-in holiday company
Hello, holiday season. It’s a bit hard to fathom that it’s December already. Perhaps it’s the gorgeous California-like weather. I’m good with it sticking around this holiday season. Hopefully your Thanksgiving was wonderful and your holiday weekend relaxing.
At Casa de Rathbun, it’s time to deck the halls, bake some cookies and prepare for the many holiday events we host at our home in December. Frankly, it can get a bit overwhelming, but if you prepare and also have a party or two catered, it helps a lot. I’ve found over many holiday seasons of hosting that if you have freshly baked cookies, a stocked liquor cabinet and charcuterie and cheese on hand, you’re ready for any drop in company. Around the holidays, there seems to be a lot of that on top of the planned events. My husband would blame me for the drop ins. I’m always up for hosting and always enjoy people coming to our home, especially at the holidays.
To be prepared, you need recipes for cookies that store well and hold up. This week’s recipe for Crackly Cinnamon Wafers will fit the bill. I love anything with cinnamon — its smell and warmth make it the holidays. This cookie is crispy and sweet and perfect with a hot cup of coffee.
The cookies store well for up to three weeks, so you can bake them soon. The recipe makes seven dozen cookies, but they are small, so you can share with neighbors and save some for your holiday gatherings, too. However you holiday, here’s hoping this season is extra sweet after having a year with little to no celebrations.
Crackly Cinnamon Wafers
1¾ cup all-purpose flour, spooned in and leveled
1 tablespoon ground cinnamon
1 cup (2 sticks) unsalted butter, slightly firm
1 cup granulated sugar
1 large egg, separated
3 to 4 tablespoons sparkling white sugar, for garnish
Sift together the flour and cinnamon. Set aside.
Using an electric mixer fitted with the paddle attachment on medium-low speed, mix the butter until smooth. Add the granulated sugar in a steady stream and beat until combined. Add the egg yolk and mix for one minute longer, scraping down the side of the bowl as needed. Reduce the mixer speed to low, then add the dry ingredients in three additions, mixing just until blended after each addition. Cover with plastic wrap and refrigerate one hour.
Position the racks in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Moderately butter the cookie sheets.
Roll the dough into ¾-inch balls and place on the prepared cookie sheets, about 2½ inches apart. Using the bottom of a flat-bottomed glass that has been covered with plastic wrap and dipped in flour, flatten the dough balls into 2 ½-inch disks.
In a shallow dish, lightly beat the egg white with 2 teaspoons cold water and brush the top of each cookie with the egg wash. Sprinkle each cookie with sparkling white sugar. Bake for 10 to 11 minutes or until the edges are golden brown. Rotate the pans from top to bottom and front to back toward the end of the baking time. Let stand for 1 minute, then loosen with a thin metal spatula. Transfer to cooling racks.
—“Great Cookies,” by Carole Walter