milwaukee journal sentinel recipe archives

Place 4 to 6 cinnamon sticks on oven-safe tray and toast 10 to 12 minutes until lightly toasted.Ĭool and then pulverize in blender. Remove cinnamon sticks and refrigerate 'tea' to use later for pastry. In saucepan, bring water and cinnamon sticks to a boil. Note: The toasted cinnamon step may be eliminated by using store-bought cinnamon of the specified amounts called for in cinnamon paste and cinnamon-sugar recipes. Store layered between wax paper, loosely covered, in a cool dry location. On a second round spread a thin coating of cinnamon paste. Spread a thin coating of vanilla cream on bottom side of one round. To assemble cookies, stir a small amount of the vanilla cream into the cinnamon paste (from 2 tablespoons to ¼ cup, according to your preference) until paste is thick but spreadable. Remove from oven and gently coat hot rounds in cinnamon-sugar coating. Pierce rounds with fork tines and bake in preheated oven 8 to 10 minutes, until edges begin to brown. Cut out 2-inch rounds and place on ungreased baking sheet. Roll out pastry dough to 1/8-inch thickness on lightly floured pastry canvas. Gradually add 3 to 4 tablespoons cold cinnamon tea until dough holds together in a ball. Cut in shortening with pastry blender or by using pulse option on food processor until crumbly.

To make pastry dough: In bowl, whisk together flour, salt and cinnamon. Prepare cinnamon tea, toasted cinnamon, vanilla cream filling, cinnamon paste and cinnamon sugar coating.

Milwaukee journal sentinel recipe archives