Swedish Cinnamon Thins are a staple in this country and the fall and winter seasons are a perfect introduction to this buttery and lightly spicy cookie.
This cookie’s dough is made using a stand mixer, but the dough itself is then hand-formed and then lightly rolled to make a thin, crisp cookie. The traditional version is “marked” with thin line indentations and this is easily accomplished with a non-serrated knife prior to baking.
Once baked, I remove it from the oven and cool it for a minute or so and then slice the dough into narrow rectangles (think a width slightly narrower than a ruler). Once completely cooled, this cookie firms up a bit and is crisp and buttery! The first spice you notice is cinnamon, followed by a light taste of nutmeg.
These are perfect with a cup of coffee or tea. Visit my website for details: http://www.christineagold.com.
Add some spices to your basic sugar cookie recipe and see some great results!