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18 December 2024
Cinnamon Cookies with whipping crème
18 December
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50min.
6portions
1 cup walnuts
1 cup sugar
1 cup CREMIO whipping crème
200 g butter
1 tsp baking soda
½ pinch salt
flour
½ tsp cinnamon
For the Glaze:
1 cup powdered sugar
3 table spoons warm water
1 tea spoon vanilla
Toast the walnuts in a dry pan, let them cool, and then finely crush them. Mix the walnuts with the CREMIO whipping crème, baking soda, salt and cinnamon. Add the sugar and gradually incorporate flour until a moderately thick dough forms.
Roll out the dough on a floured surface and cut out various shapes using cookie cutters. Arrange the cookies on a baking tray lined with parchment paper. Bake in a moderately heated oven until golden brown.
You can optionally decorate the cinnamon cookies with piping.
Option 1 - White Sugar Glaze
Sift the powdered sugar into a saucepan. Add the water and the vanilla. While stirring with a wooden spatula, heat to 40°C (104°F). If the glaze is too thick, add a little water, and if it's too thin, add more powdered sugar.
Option 2 – CREMIO whipping crème
Whip about 200 ml with a mixer for 2-3 minutes until ready.
Roll out the dough on a floured surface and cut out various shapes using cookie cutters. Arrange the cookies on a baking tray lined with parchment paper. Bake in a moderately heated oven until golden brown.
You can optionally decorate the cinnamon cookies with piping.
Option 1 - White Sugar Glaze
Sift the powdered sugar into a saucepan. Add the water and the vanilla. While stirring with a wooden spatula, heat to 40°C (104°F). If the glaze is too thick, add a little water, and if it's too thin, add more powdered sugar.
Option 2 – CREMIO whipping crème
Whip about 200 ml with a mixer for 2-3 minutes until ready.
Where you can find Cremio
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