Cinnamon Crisps
This dessert is decadent.
Servings: 6 servings
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 3/4 cup butter
- 1 egg
- 1 tablespoon cinnamon
Instructions
- Preheat oven to 375 degrees.
- To prepare your pans: You can do this two very different ways.
- Use 6in cake pans. Prepare pans by using baking spray with flour in then, then cut a circle piece of parchment paper to fit in bottom of cake pan. Spray parchment insert as well.
- Get a piece of parchment paper to fit on your baking sheet. Draw 4-6 in circles on your parchment with pencil. Turn the side you drew on face down.
- For method one, take about 1/4 cup of dough and spread it across the bottom of cake pan. It should be thin! But try to cover the bottom entirely.
- For method two, take about 1/4 cup of dough and drop it into center of circle. Carefully spread dough out to reach the pencil line. It should be thin.
- Bake for 6-8 minutes. Watch them carefully as they burn easily. When they are done, remove them from the pan immediately. If you did method one, use the tip of a small paring knife to pull up the edge of the parchment and slide the cookie out. If you did method two, use a large spatula and slide the cookie off the parchment to a cooling rack.
- I cut out perfect circles with a cookie cutter. I recommend doing this before the cookies cool to avoid cookies from cracking.
- Take one circle cookie and place it on your plate or serving tray. Gently add frosting (or whipped cream if you are smart) with a piping bag. Add another cookie, do another layer of frosting. Gently add final cookie.
- Drizzle with hot fudge.