Processor Cinnamon Cookies

READY IN: 30mins
Recipe by Karyl Lee

Modeled on the traditional Mexican shortbread cookies, this is a vegan form. They are very tasty and crunchy once hardened, and keep quite well.

Top Review by Chef-Dunja

So easy to bake and very tasty!

Ingredients Nutrition

Directions

  1. Process oil, sugar, and water until the sugar is completely dissolved.
  2. Add cinnamon, salt, and vanilla, and process again.
  3. Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
  4. When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
  5. Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
  6. Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
  7. Bake cookies at 350° F for approximately 15 minutes. Adjust for altitude as need be.
  8. Cool on wire rack, store in air-tight container or refrigerator. They will keep nicely for quite a while.

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