Making dinner for the interview candidate and members of the department, I wanted something to go with my little custards in their old-fashioned pots. I had in mind a crisp cookie, strong on the cinnamon, a nice contrast to the creamy texture and quiet profile of the custard. Looking through cookbooks, I simply could not find what I wanted so this is what I made:
They were better than the custards. Hands kept returning to the bowl long after dessert was supposedly finished, to extract another and another and another. So here is the recipe.
R’s Cinnamon Crisps
1 cup butter
1/2 cup plus 2 tablespoons white sugar
1/2 cup brown sugar
1 large egg
2 to 4 drops cinnamon oil depending on how you feel about cinnamon
2 cups flour
2 heaping teaspoons of psyllium husk, ground (optional)
1/2 tsp baking soda
1/2 tsp salt
2 teaspoons ground cinnamon
grated nutmeg to taste
Cream butter and sugar, add and beat in egg and cinnamon oil. Add sifted combined dry ingredients remaining, about 1/4 cup at a go, until all is combined. Shape into 1/2″ high by about 2″ flattened logs, recangular in cross-section, about 10″ long. Wrap and chill about 3 hours, then slice 1/4″ thick and arrange on bakinf sheets. Bake in preheated oven (375 F) about ten minutes, but watch them because they burn quickly! Makes about 40 cookies to 50. If you like them un-crisp you can just barely bake them through. That works too.