Cinnamon Logs Cookie Recipe

Tuesday, December 20th, 2011

Cinnamon Logs Cookie Recipe

Cinnamon Logs Cookie Recipe

As most of you have figured out by now, my weakness is for shortbread. These are absolutely incredible little cookies with a blast of cinnamon flavor. They’re simple and really different (I put a few together and made a tree). I sprinkled mine with some raw sugar for a little sparkle and crunch.

Cinnamon Logs

By Toby Hoffman

“My mother-in law, Bess Hoffman, known as “Wisconsin’s Cookie Lady”, having published 2 cookie cook books, always had cookie jars full for her children and grandchildren. Holiday times were particularly fun when the grandchildren helped.. never too complicated and never too perfect to intimidate them. Of all the THOUSANDS of cookies she baked. this simple recipe she perfected was her favorite and is mine, also.”

1 cup butter
1 T almond extract
1 tbsp cinnamon
3 T sugar
2 cups all purpose flour

Mix well in order of given until light and fluffy. Shape in rolls about 1/2 inch in diameter .
Cut in little logs about 1 1/2 inches long. Bake on ungreased cookie sheet at 300 degrees
for 25 to 30 minutes. Cool slightly. Roll in sugar. Makes about 48 logs…

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, is Wine Country dining with Drive-Thru Sensibility.

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  1. I had the same recipe from when I was a kid. Here are the correct measurements:

    1 cup butter
    1 tsp almond extract
    1 Tbsp cinnamon
    3 Tbsp sugar
    2 cups all purpose flour

  2. my mother made these also.
    One concern though, a Capital T in a recipe is Always translates to Tablespoon. Lower case t translates to teaspoon. I am a chef & am only trying to help.

  3. I’m 66 and my mother made these when I was a child. She was from England and made wonderful cookies , none had a lot of sugar. I make these every Christmas and I roll them in powdered sugar. These are a family favorite , they are delicate and tasty. I do have a small difference in my recipe only 1/2 tsp almond flavoring and I sift my flour and always use the best cinnamon from Viet Nam.

  4. Your recipe calls for T and tbls, which is it?

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