This was always a really busy time of year for me when the children were growing up. This was the time I began all of my Christmas baking preparations each year. Baking cookies and cakes and tarts for the holidays and freezing them as I went along. We always did a lot of entertaining during the holidays having get-togethers with family and friends, so doing things ahead always just made sense.
Most years we didn't have a lot of money to spend on gifts and food for the holiday so it worked out a lot better for me if I did a little of it at a time, and I don't know of anyone . . . friend or family . . . who didn't welcome the gift of a tray of baking during the holidays!
These "Cut Glass Cinnamon Crisps" were always a really tasty addition to my baking. They didn't ask for unusual ingredients. Just simple things that were always in the house. Butter, sugar, egg, flour and cinnamon. Yep . . . that's all.
They really look much more complicated than they are. Their beauty belies their simplicity. It's just a simple butter cookie dough, rolled into balls and then pressed down onto lined or buttered baking sheets using the bottom of a drinkling glass which has a base with a textured design.
I use the base of one of my crystal candle sticks. When I was younger, my mother used to give my sister and I each a piece of crystal each year for Christmas. I love that not only do they grace my holiday table each year reminding me of my mother's love for me, but also that they can play such an important part in my holiday baking!
I love the impression the candlestick makes on these cookies . . . a star . . . like the star which led the wise men to the baby Jesus. It's just perfect for the holidays.
These cookies are crisp and buttery and so easy to make. Plus they are delicious with a subtle hint of cinnamon in the batter and a full on cinnamon sugar coating on the outside. Perfect for dunking in your holiday hot cocoa when you come in from a cold evening of caroling!
*Cut Glass Cinnamon Crisps*
Makes about 3 dozen
Preheat the oven to 180*C/350*F/gas mark 4. Line a couple of baking sheets with baking paper. Set aside.
Roll the dough into 1 1/2 inch balls using your hands. Drop the balls into the cinnamon sugar and roll them around to coat evenly. Place 2 inches apart on the prepared baking sheets. With the bottom of a decoratively cut glass press each ball of dough down to about 1/4 inch thickness.
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