Cinnamon Chocolate Round Cookies and Citrus Ribbon Cookies

I decided to save myself some aggravation this Thanksgiving and make some Slice and Bake Cookies.  To Read More, Click On The Recipe Title.
Slice and Bake Cookies…you make the dough, roll it into a log cover in plastic wrap (or foil if you freeze them) and put the logs in the fridge to firm up OR put them in the freezer and bring them out when you want them. If you freeze them, thaw them out in the fridge. I made these a week before Thanksgiving and put them in the freezer until I was ready to bake them. When your ready , slice and bake. Nice, very nice. You’ve got fresh tender shortbread cookies with a hint of cinnamon and lots of chocolate chips and you didn’t pull your hair out trying to figure out how in the blue blazes you were gonna cook and BAKE! I’m lovin it!

Wanna print just the recipe, click here!

Cinnamon Chocolate Chip Rounds
Land O Lakes

Combine butter and 1 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and 1 teaspoon cinnamon. Beat, scraping bowl often, until well mixed. Stir in chocolate chips.

Divide dough into fourths; shape each into 8-inch log.

Combine 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. Spread sugar mixture onto waxed paper. Roll each log in sugar mixture until outside is well coated; wrap each in plastic food wrap. Refrigerate until firm (2 hours).

Heat oven to 375°F. Cut logs into 1/4-inch slices using sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are firm and bottoms are lightly browned. Cool 1 minute; remove from cookie sheets.

Recipe Tip
To help keep cookies round in shape, rotate the log frequently when cutting the slices.

Citrus Ribbons

This is a terrific cookie, no seriously. It’s a little work grating the lemon, lime and orange zest
but believe me when you taste this puppy your gonna be glad you made the effort. This is also a Slice and Bake Cookie. Grate the lemon, lime and orange (putting each zest in separate dishes) before you make the dough, add the juice to each dish. Make the dough, separate into three portions then add the grated zest and juice. Mix. Add food coloring and mix again. If you have the food coloring that is, see that last layer? It’s suppose to be orange, but someone didn’t have any red food coloring, yeah I’m getting some cause I’m making these again. Then you get a loaf pan lined with foil and pat the first portion of dough into the pan and follow suit with the other two. Cover and refridgerate for 4 hours. When your ready to bake peel the foil off and slice, then cut the cookie in half and bake. Tender citrus flavored cookies, so refreshing and good!!

Wanna print just the recipe, click here!

Citrus Ribbon Cookies
Land O Lakes

Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.

Divide base dough into 3 equal portions. To first portion, add all orange dough ingredients; stir until well mixed. To second portion, add all lemon dough ingredients; stir until well mixed. To third portion, add all lime dough ingredients; stir until well mixed. (Doughs will be soft.)

Line 8×4-inch loaf pan with waxed paper or aluminum foil. Press orange dough in even layer onto bottom of lined pan. Top evenly with lemon dough, gently patting dough. Top evenly with lime dough, gently patting dough. Cover; refrigerate until firm (at least 4 hours).

Heat oven to 375°F. Lift dough out of pan and peel off waxed paper or aluminum foil. Cut into 1/4-inch slices; cut each slice in half forming 2×1 1/2-inch pieces. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned.