Type what you have

Ingredients

• ✓ cinnamon
• lemon curd
• phyllo shell
• whipped topping

Instructions

1. 1 Spoon 1 teaspoon lemon curd into the bottom of each phyllo shell; top with whipped topping. Sprinkle a light dusting of cinnamon over the top.

By Paula

Ingredients

• ✓ cinnamon
• coconut
• confectioners' sugar
• cream

Instructions

1. 1 Place coconut into a bowl. Sprinkle sugar on top, then add cream and mix gently. Roll dough into balls using approximately 1/2 tablespoon for each.
2. 2 Place cinnamon into a plastic bag, add a few balls, and shake until coated. Repeat with remaining cookies.

By MBMCD

Ingredients

• ✓ cinnamon
• egg white
• sugar
• almond flour

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Gradually add sugar, 1 teaspoon at a time, while continuing to beat at high speed. Combine almond flour and cinnamon in a bowl and fold into egg white mixture with a spatula. Add more ground almonds if mixture is too runny.
3. 3 Use two teaspoons to place little mounds of almond mixture 2 inches apart onto the prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned and baked through, 15 to 20 minutes. Carefully remove from baking sheets and cool on wire racks.

By barbara

Ingredients

• ✓ cinnamon
• coconut
• egg white
• sugar
• almond extract

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. Gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. Fold in toasted coconut by hand. Spoon or scoop onto the prepared cookie sheets.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. Cool on wire racks and store in an airtight container at room temperature.

By MOTTOS

Ingredients

• ✓ cinnamon
• almond
• egg white
• confectioners' sugar
• lemon zest

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and lightly flour cookie sheets.
2. 2 In a large bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar and keep whipping until the egg whites can hold a stiff peak, this will take about 5 minutes. Set aside about 1/2 cup of the egg whites. Add the lemon zest and cinnamon to the rest of the meringue, and fold in the almonds until everything is evenly blended.
3. 3 Drop mounds by spoonfuls onto the prepared baking sheets. Top each cookie with a smaller dollop of the reserved meringue.
4. 4 Bake for 15 minutes in the preheated oven, until golden brown. Remove cookies from the baking sheets to cool on wire racks.

By Kristen Nicole

Ingredients

• ✓ cinnamon
• all-purpose flour
• brown sugar
• sugar
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.
3. 3 Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.

By SurfCityGirl

Ingredients

• ✓ cinnamon
• almond
• cream cheese
• butter
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Place almonds in the bowl of a food processor; process until finely ground and set aside.
2. 2 Pour cinnamon into a rimmed plate and set aside.
3. 3 Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer until evenly blended. Place the bowl into a large pan filled with ice to help mixture stiffen; make sure butter mixture does not spill out of the bowl.
4. 4 Sift confectioners' sugar into butter mixture. Add ground almonds and stir until combined. Let mixture rest on ice for 5 minutes.
5. 5 Roll mixture into 1/2-inch balls, then roll in cinnamon until evenly coated. Refrigerate until set, about 20 minutes.

By TIFFASMITH

Ingredients

• ✓ cinnamon
• egg
• white sugar
• all-purpose flour
• clove
• black pepper

Instructions

1. 1 In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.

By judy

Ingredients

• ✓ cinnamon
• cream cheese
• butter
• confectioners' sugar
• vanilla extract
• coconut

Instructions

1. 1 Beat cream cheese and butter together in a large bowl until smooth. Add confectioners' sugar and vanilla; beat until smooth. Mix in flaked coconut.
2. 2 Roll mixture into balls or potato shapes; roll balls in cinnamon. Place onto a cookie sheet and chill to set, at least 10 minutes. If desired, roll potatoes in cinnamon again for a darker color.

By Saundra

Ingredients

• ✓ cinnamon
• almond
• lemon zest
• egg white
• salt
• confectioners' sugar
• lemon juice

Instructions

1. 1 Stir together the almonds, cinnamon, and lemon zest until combined.
2. 2 Beat the egg whites and salt until soft peaks form. Slowly sift in the confectioner's sugar, continuing to beat until the mixture is stiff. Set aside 1/3 cup of the egg white mixture for the glaze. Fold in the almond mixture.
3. 3 Preheat oven to 325 degrees F (170 degrees C). Line the cookie sheets with parchment paper.
4. 4 Roll the dough to 1/4 inch thickness on a surface that has been sprinkled with confectioners' sugar. Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.
5. 5 To make the glaze, add the lemon juice to the reserved egg white mixture, stirring until smooth. Brush the tops of the cookies lightly with the glaze. (If the glaze starts to thicken, add a few more drops of lemon juice.)
6. 6 Bake for 20 to 25 minutes. When done, they will be light brown and soft in the center. Remove and cool on wire racks.

By ROBIN JOYE

Ingredients

• ✓ cinnamon
• butter
• sugar
• egg
• all-purpose flour
• cardamom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mix together butter and sugar until smooth. Beat in eggs one at a time, stirring until light and fluffy. Combine flour, cardamom, and cinnamon; stir into sugar mixture just until blended.
3. 3 Separate dough into 6 balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.
4. 4 Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

By YAC2004

Ingredients

• ✓ cinnamon
• apple
• water
• sugar
• clove
• vanilla extract
• egg white

Instructions

1. 1 In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
2. 2 In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

By Judith

Ingredients

• ✓ cinnamon
• butter
• white sugar
• all purpose flour
• almond
• raspberry jam
• confectioners' sugar

Instructions

1. 1 Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in 1/2 cup flour, then ground almonds and cinnamon. Mix in remaining flour, 1/2 cup at a time, until well combined and dough stiffens a bit.
2. 2 Divide dough in half and form each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C). Line two baking sheets with parchment paper.
4. 4 Working with one dough disk at a time, roll dough on a lightly floured surface to a thickness of 1/8 inch. Use a 2 ½-inch round cookie cutter to cut as many circles from the dough as you can; you should have about 12. Arrange dough circles 1 inch apart onto a prepared baking sheet. Place the baking sheet into the refrigerator.
5. 5 Knead any leftover scraps into a ball and roll out again into a 1/8-inch-thick sheet. Cut out more circles; you should have about 12 more circles.
6. 6 Place the second batch of circles onto the second baking sheet. Use a 1/2-inch round cookie cutter to cut out the center from 1/2 of all the cookies.
7. 7 Bake cookies in the preheated oven until edges are lightly golden, 10 to 15 minutes. Transfer cookies to a wire rack to cool for 20 minutes.
8. 8 Spread a thin coating of jam onto the bottom sides of the fully round cookies. Place a cut-out cookie on top of each one, pressing together to form a sandwich. Return to the wire rack and repeat to form 11 more cookies.
9. 9 Sift confectioners' sugar over the cookies, then spoon a dab of jam into the cut-out part of each cookie.

By Regina

Ingredients

• ✓ cinnamon
• butter
• sugar
• all-purpose flour
• egg
• water
• walnut

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Set out two rimmed baking sheets.
2. 2 Beat butter and sugar with an electric mixer in a mixing bowl until light and fluffy. Mix in egg yolk until thoroughly combined and creamy. Add flour and cinnamon and mix until dough is well combined.
3. 3 Spread 2/3 of the dough over one baking sheet; spread remaining dough over half of the second baking sheet. Press down on dough with your fingers, then score with a fork.
4. 4 Whisk egg white and water together in a small bowl; brush lightly over dough. Sprinkle walnuts over top.
5. 5 Bake in the preheated oven for 30 minutes.
6. 6 Remove from the oven and immediately cut into 24 squares or rectangles. Let cool completely on the baking sheets, then remove and separate cookies.

By ROBIN JOYE

Ingredients

• ✓ cinnamon
• heavy cream
• poppy seed
• whole wheat flour
• baking soda
• butter
• lemon
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.
2. 2 Combine cream and poppy seeds in a small saucepan. Heat mixture over medium heat until mixture is hot; do not boil. Remove from heat and allow to cool.
3. 3 In a medium bowl, combine flour, baking soda and cinnamon. Stir in butter, lemon juice and syrup. Mix well and add cooled poppy seed mixture.
4. 4 Drop by small spoonfuls onto prepared baking sheet.
5. 5 Bake in the preheated oven until edges are golden brown, about 20 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By Sara

Ingredients

• ✓ cinnamon
• sugar
• cardamom
• ginger
• allspice
• salt
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
3. 3 Press the dough evenly into an 8 inch square pan. Cut into 1x2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

By TECHIMPAIRED

Ingredients

• ✓ cinnamon
• egg
• sugar
• heavy cream
• butter
• all-purpose flour
• cardamom

Instructions

1. 1 In a large bowl, beat eggs and sugar until thoroughly blended. Mix in the cream and melted butter. Sift together the flour, cinnamon and cardamom; stir into the egg mixture. Refrigerate dough for at least an hour.
2. 2 Heat goro iron and lightly coat with grease. On a floured surface, roll the dough out to 1/8 inch thickness. Cut into circles to fit your goro iron using a paper pattern. Place onto heated iron, close and cook, turning once, until golden. Carefully remove from the iron, and cut into thirds while still warm.

By Jennifer

Ingredients

• ✓ cinnamon
• milk
• cornstarch
• white sugar
• vanilla extract
• cinnamon stick
• lemon peel
• semisweet chocolate

Instructions

1. 1 Place 1 cup of the milk into a saucepan. Add lemon peel and cinnamon sticks. Bring milk to a simmer over medium heat.
2. 2 Meanwhile, in a small bowl, whisk together the cornstarch and sugar. Whisk remaining milk into the cornstarch mixture. When the milk in the pan begins to simmer, pour the cornstarch mixture into the saucepan in a thin steady stream. Whisk vigorously and increase heat just a bit to bring the mixture to a gentle boil. Allow the mixture to boil for about 20 seconds while continuing to whisk, then remove from heat. Remove the lemon peel and cinnamon sticks. Stir in the pinch of cinnamon and, if using, the vanilla.
3. 3 Pour into a dish or mold, and refrigerate for at least 6 hours, or overnight. Garnish with shaved chocolate just before serving.

By KIDDO

Ingredients

• ✓ cinnamon
• sugar
• margarine
• egg
• ginger
• self-rising flour
• confectioners sugar
• cardamom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lay out about 18 cupcake (muffin) papers on a baking sheet or place them in a muffin pan.
2. 2 In a medium bowl, cream together the sugar and margarine until light and fluffy. Beat in the eggs one at a time using an electric mixer, or the whole thing may be mixed in a blender. Add cinnamon and ginger to the batter and mix well. Stir in the flour until well blended. Spoon a generous tablespoon of the batter into each paper, and level it out.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until the tops spring back when lightly pressed. Dust with confectioners' sugar and cardamom when cooled.

By Sheikspear

Ingredients

• ✓ cinnamon
• all-purpose flour
• confectioners sugar
• butter
• orange zest
• water
• mincemeat pie filling
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Sift flour, 1/4 cup confectioners' sugar, and cinnamon together in a large bowl. Use a pastry cutter or two forks to mix in butter until mixture resembles fine crumbs. Stir in orange zest. Sprinkle with ice water and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3-inch) diameter circles, and 18 (2-inch) circles, re-rolling dough as needed.
3. 3 Line muffin cups or mini tart tins using the 3-inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2-inch pastry circles, sealing edges firmly together or crimping lightly with a fork to prevent the filling from leaking as they cook. Brush the top of each pie with egg.
4. 4 Bake mince pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with remaining 1/4 cup confectioners' sugar just before serving.

By conn1e l

Ingredients

• ✓ cinnamon
• apple
• butter
• sugar
• vanilla sugar
• egg
• all-purpose flour
• baking powder

Instructions

1. 1 Combine apple slices and cinnamon in a saucepan and cook over low heat for 10 minutes. If necessary, add a tiny bit of water so apples don't burn. Remove from heat and set aside to cool.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with butter.
3. 3 Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until smooth and creamy. Mix flour and baking powder in a separate bowl. Add 2/3 of flour mixture, 1 tablespoon at a time, to butter mixture and beat on low speed. Add remaining flour mixture and mix in by hand to make a crumbly dough.
4. 4 Transfer 1/2 the dough into the prepared springform pan and press down to create a bottom crust. Add apple slices, leaving a small space around the edges. Crumble remaining dough evenly on top.
5. 5 Bake in the preheated oven until streusel and crust are lightly browned, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Carefully transfer to a serving plate or cooling rack.

By anton

Ingredients

• ✓ cinnamon
• butter
• sugar
• egg
• almond meal
• cherimoya pulp
• almond
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. 2 Beat butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Add almond flour; beat until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 30 minutes. Top cake with sliced almonds; continue baking until a toothpick inserted into center comes out clean, about 15 minutes more.
4. 4 Cool cake on a wire rack for 5 minutes. Run a knife around edges of the pan to loosen cake; carefully invert onto a serving plate or cooling rack. Cool completely. Dust with confectioners' sugar before serving.

By Buckwheat Queen

Ingredients

• ✓ cinnamon
• butter
• bread crumb
• egg
• white sugar
• almond
• lemon juice
• rum

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan or wide casserole dish and sprinkle with breadcrumbs.
2. 2 Beat eggs in a large bowl with an electric mixer until light and fluffy. Add sugar and beat in well. Stir in almonds and continue beating until batter is well combined. Add lemon juice, cinnamon, and rum, one after the other, beating until well combined. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana

Ingredients

• ✓ cinnamon
• brown sugar
• butter
• egg
• baking powder
• clove
• nutmeg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Dust two baking sheets with flour.
2. 2 Beat brown sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
3. 3 Shape dough into cookies by hand or roll out and cut dough with cookie cutters; arrange on the prepared baking sheet.
4. 4 Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

By xcgrl604

Ingredients

• ✓ cinnamon
• all-purpose flour
• baking powder
• butter
• white sugar
• egg
• milk
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-1/2x11-inch lasagna dish or roasting pan.
2. 2 Sift flour, baking powder, and cinnamon together in a bowl.
3. 3 Beat butter and sugar together in another bowl using an electric mixer until light and soft. Beat in 1 egg then 1 tablespoon of the flour mixture. Repeat twice more. Fold in two-thirds of the remaining flour. Stir in milk; fold in the rest of the flour.
4. 4 Spread 1/2 the batter into the bottom of the prepared dish. Distribute apple slices on top and cover with remaining batter.
5. 5 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 325 degrees (163 degrees C). Continue baking until golden brown and firm to the touch, about 30 minutes more.

By jenio

Ingredients

• ✓ cinnamon
• apple
• sugar
• sugar
• margarine
• pecan
• all-purpose flour
• egg
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
2. 2 Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
3. 3 In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
4. 4 Bake in preheated oven for 65 minutes, or until golden brown.

By S F ALLEN

Ingredients

• ✓ cinnamon
• ✓ cinnamon
• all-purpose flour
• butter
• egg
• white sugar
• sugar
• apple
• sultana raisin
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
2. 2 Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
3. 3 Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.
4. 4 Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.
5. 5 Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
6. 6 Brush remaining beaten egg over dough.
7. 7 Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

By Nanda

Ingredients

• ✓ cinnamon
• brown sugar
• water
• all-purpose flour
• apple
• pecan
• mixed fruit
• puff pastry
• sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
3. 3 Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

By CookinginFL

Ingredients

• ✓ cinnamon
• all-purpose flour
• baking powder
• clove
• nutmeg
• orange zest
• walnut
• egg
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Sift together flour, baking powder, cloves, cinnamon, and nutmeg. Stir in the orange rind and nuts.
3. 3 In a medium size bowl, beat eggs and sugar until thick. Blend in flour mixture to make a smooth dough.
4. 4 Roll dough into 1 inch balls, place onto ungreased baking sheets and bake in the preheated oven for 15 minutes, until light brown.

By Kathy Plew

Ingredients

• ✓ cinnamon
• pecan
• white sugar
• cream cheese
• all-purpose flour
• butter
• white sugar
• all-purpose flour
• apricot preserves

Instructions

1. 1 To make the filling: Combine pecans, 1/2 cup sugar, and cinnamon in a bowl; set aside.
2. 2 Soften butter and cream cheese in a large bowl. Add flour and sugar, blend well. Divide dough into four pieces.
3. 3 Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10-inch circle. Stack circles and refrigerate at least one hour.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
5. 5 Spread each circle of dough with light layer of apricot jam. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down.
6. 6 Bake in the preheated oven until golden, about 12 to 15 minutes.

By Marge