Swiss Cinnamon Crisps

Enjoy the return to chametz with this fun, quick cookie.

Jewish Week Online Columnist
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A friend recently told me that she loves my blog, but that she only makes the recipes that are easy and have a high yield. I get it; I happen to like spending time in the kitchen, but many people want to get in and out as quickly as possible.

While this recipe isn't quite that speedy, it did teach me a great shortcut for cookies using everyone's favorite kitchen tool: the pizza cutter. Instead of laboring over stamping out different shapes with a cookie cutter, just roll out the dough and cut it into strips, squares or diamonds before your oven even gets a chance to preheat.

Since Shabbat snuck up on us about 30 seconds after Passover ended, these are a great treat to whip up and enjoy now that chametz is back in our lives.

For the Cookies:
1 cup (16 tablespoons/200g) butter or margarine, softened
1/2 cup packed brown sugar
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
Zest of 1 lemon (about 1 tablespoon)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon cinnamon
For the Cinnamon Topping:
1 egg
2 tablespoons milk (or substitute soy milk or orange juice)
1/4 cup sugar
1 tablespoon cinnamon
Recipe Steps: 
Beat the butter and sugars together until light and fluffy. Add the egg, vanilla and lemon zest and beat to combine. Add the flour, salt and cinnamon and mix until incorporated. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
Roll the dough out on a well-floured surface to about 1/4" thick. Cut out shapes with cookie cutters or cut in to squares with a pastry wheel/pizza cutter. Place the cookies on a parchment paper-lined cookie sheet.
Beat the egg and milk together with a fork or whisk. Mix together the sugar and cinnamon. Use a pastry brush to coat the cookies in the egg mixture, then sprinkle the cinnamon sugar on top. Bake at 350 degrees F for 10 to 12 minutes.

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