One Horse Cinnamon Sledge Cookies
With that irresistible spiced cinnamon flavor and their special shape, these Cinnamon Sledge Cookies will remind you of jingling along in your one horse open sleigh. Try these wonderful cinnamon cookies for Christmas this year!
Celebrate With More Festive Recipe Ideas
If you loved making our One Horse Cinnamon Sledge Cookies, we have a feeling you'll enjoy trying out some more festive Christmas recipes this holiday season.
First up, why not try making some Gingerbread Reindeer Cookies? These adorable treats are the perfect combination of spicy gingerbread flavor and cute reindeer shapes. Decorate them with icing and candy eyes for a fun and festive touch.
Next, consider whipping up a batch of Peppermint Mocha Brownies. These rich and fudgy brownies are infused with the classic holiday flavors of peppermint and coffee, making them the perfect indulgent treat for a chilly winter night. Top them with crushed candy canes for an extra festive touch.
Finally, for a classic Christmas dessert, try making a Homemade Eggnog Cheesecake. This creamy and decadent cheesecake is flavored with rum and nutmeg, just like your favorite holiday eggnog. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for a show-stopping dessert that's sure to impress your holiday guests.
We hope these recipes inspire you to continue spreading holiday cheer through baking this Christmas season. Happy baking!
Ingredients
- 1 cup butter or margarine, softened
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1 large egg, separated
- 2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 1/2 cup finely chopped pecans
Instructions
- Preheat oven to 300 degrees F.
- Beat butter, sugar and egg yolk in large bowl until light and fluffy.
- Add dry ingredients and continue beating just until blended. Dough will be stiff.
- Spread dough evenly in ungreased jelly roll pan.
- Beat egg white with fork until foamy. Spread evenly on top of dough.
- Sprinkle with nuts and press in lightly. Bake 40 to 45 minutes.
- While still hot, cut into 3" squares, then cut diagonally into triangles. Cool, in pan.
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