Tick Tock, Tick Tock, …

A few parishioners were a bit taken aback on Sunday to see the Knitting Circle’s Silent Auction items lining the hallway outside the Parish Hall. “Already??” “So soon??”

Their surprise is not really all that surprising to those of us who have been keeping an eagle’s eye on things around St Stephen’s for quite a few years now. You see, every seven years or so the first Saturday of December just happens to be the first day of December as well. And the Cookie Walk is all of a sudden right in front of us—in fact, just under two weeks from today.

So for all of us who work best under pressure, it’s about time to do some of our best work by producing the mountain of cookies that makes the Cookie Walk such a huge success.

It’s also time for us to remind our friends and families that the big day is imminent, so it’s not over before they realize it’s coming.

Remember, we have a lofty goal (and who knows about “lofty” better than an eagle?) of 1,000 pounds of cookies—that’s ten pounds from each parish family. Last year we had the best selection yet. So break out the sugar and flour, soften the butter, heat up the oven, and BAKE!

Our featured cookie recipes this week were selected for those who want to get a jump on their baking by preparing the dough ahead and freezing it for later baking. They also feature cinnamon as a common ingredient, and what spice better says “Christmas” than cinnamon?

Cinnamon Roll Cookies

Ingredients

¾ Cup + 2 tablespoons Softened Butter
1 Cup + 2 tablespoons Packed Brown Sugar
1 Egg
1 teaspoon Vanilla
2½ Cups All-purpose Flour
2 teaspoons Cinnamon
½ teaspoon Baking Powder
Pinch Salt

Directions

In a large bowl, beat ¾ cup butter with 1 cup brown sugar until fluffy; beat in egg and vanilla. Whisk together flour 1 teaspoon cinnamon, baking powder and salt; stir into butter mixture in 3 additions. Divide dough in half; shape into discs. Wrap each disc in plastic wrap; refrigerate for 1 hour. Let stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on a floured surface roll each disc into a 12 by 10 inch rectangle.

Combine remaining sugar, butter, and cinnamon. Spread half evenly on each rectangle. Starting at long side, roll up dough. Wrap in plastic wrap and refrigerate until firm about 30 minutes (May be frozen at this point).

Cut rolls into ¼ inch slices; place 1 inch apart on greased baking sheets. Bake in 375° F oven until pale golden on bottoms and edges, about 10 minutes. Let cool for 1 minute and transfer to racks to cool completely.

Cinnamon Sugar Crinkles

Ingredients

½ Cup Unsalted Butter, softened
½ Cup Packed Brown Sugar
1 Egg
¼ Cup Fancy Molasses
1 teaspoon Vanilla
2 Cups All-purpose Flour
1 teaspoon Baking Soda
1½ teaspoon Cinnamon
¼ teaspoon Salt
¼ Cup Coarse Sugar

Directions

In a large bowl, beat butter with brown sugar until fluffy; beat in egg, molasses, and vanilla. Whisk together flour, baking soda, cinnamon and salt; stir into butter mixture. Refrigerate dough for 20 minutes. (May be frozen at this point). Roll by 1 tablespoon into balls. Roll in coarse sugar. Place 1½ inches apart on parchment paper–lined baking sheets. Bake in 350° F oven until puffed and crackly, about 9 minutes. Let cool on pan for 5 minutes. Transfer to rack and cool completely.