This recipe was handed down from my grandmother on my mother’s side. I think she may have gotten these from her italian neighbors as they do not appear to be Polish in origin. These cookies are a must have for us at Christmas. They make great Christmas gifts and work beautifully when shipping as they are long lasting cookies that can travel well.
Cinnamon Cuts
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| Serves | 20 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| By author | Dish Ditty via Grandma Bertha |
This recipe was handed down from my grandmother on my mother's side. I think she may have received this recipe from her Italian neighbors as they do not appear to be Polish in origin. These cookies are a must have for us at Christmas. They make great Christmas gifts and work beautifully when shipping as they are long lasting cookies that can travel well.
Ingredients
- 1 tablespoon Butter
- 1 1/2 cup Sugar
- 3 Eggs (medium)
- 3 cups Flour
- 1 teaspoon Cinnamon (ground)
- 1 teaspoon Baking Soda
- 1 tablespoon Water
- 1/2 cup Raisins
- 1/2 cup English Walnuts (chopped)
Note
These will keep indefinitely but will harden in about 3 days to be a good dunking cookie. Very similar to biscotti but way more yummy.
Directions
| Step 1 | |
 In mixer, cream butter, sugar and eggs. Dissolve baking soda in water and add to the mixture. | |
| Step 2 | |
 Sift flour with cinnamon and add to the mixture. Mix in raisins and nuts. | |
| Step 3 | |
 Roll into long strips about 1 inch thick in a 9 X 13 pan and flatten to about 2 inches in width. Or just spread out as evenly as you can on baking sheet. Bake in a 350 degree oven for 15 minutes. (double batch pictured here in a 1/2 sheet baking pan) | |
| Step 4 | |
 Remove from the oven, slice the surface diagonally to score and return to the oven for 15 minutes. | |
| Step 5 | |
 Allow to cool and slice down the diagonal cuts (they will look like biscotti) and dust with powdered sugar. | |
