Cinnamon Drop Cookies

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Cinnamon Drop Cookies
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
30
For the dough
60 grams softened butter
70 grams cane sugar
1 egg yolk
60 grams acid Whipped cream
200 grams Pastry flour
1 teaspoon Baking powder
1 pinch salt
2 teaspoons Ground cinnamon
For decorating
3 tablespoons fine sugar
½ teaspoon Ground cinnamon
50 grams white Couverture
How healthy are the main ingredients?
Whipped creamsugarsalt

Preparation steps

1.

Beat the butter and sugar until light and fluffy. Add the egg yolk and sour cream and mix well. Sift the flour, baking powder, salt and cinnamon together and stir into the butter mixture. Mix until smooth.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Drop the dough by the teaspoonful onto the prepared baking sheet, then roll the drops with moistened hands to form a small ball. Make a small well in the center of half of the balls using the handle of a wooden spoon. Bake for 15 minutes, remove from the oven and allow to cool slightly. Mix the fine sugar and cinnamon together in a shallow dish. Roll the cookies without the wells in the cinnamon sugar while still warm.  

2.

Melt the white chocolate in a double boiler or heatproof bowl over a saucepan of simmering water. Spoon the melted white chocolate into wells of the remaining cookies.