Sugar Cookies

These simple, buttery cookies are always a hit. For a simple variation, roll the dough in cinnamon sugar before cutting. If you have children, these are great cookies for them to decorate with frosting, sugar, and sprinkles. Makes 3 dozen cookies.

Ingredients

• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all-purpose flour, plus more for the work surface
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt

Preparation

Heat oven to 350° F.

Beat the butter and sugar in the bowl of an electric mixer on medium-high until smooth. Add the egg and beat until fluffy, about 2 minutes. Add the vanilla. Reduce mixer speed to low.

Combine the flour, baking soda, and salt in a bowl and add it slowly to the butter mixture, mixing until just incorporated (the dough will be stiff). Shape into a flat 1-inch-thick disk. Refrigerate, wrapped, for 30 minutes.

Roll out the dough on a floured surface to 1/4 inch thick. Cut into shapes and place on parchment-lined baking sheets. The scraps can be combined and rolled out again. Bake 10 to 12 minutes, until the edges are a light golden brown. Cool slightly on the baking sheets before transferring to cooling racks.

Nutritional Information

Amount per serving

• Calories: 180
• Calories from fat: 55%
• Fat: 11g
• Saturated fat: 7g
• Cholesterol: 39mg
• Sodium: 43mg
• Carbohydrate: 21g
• Fiber: 1g
• Sugars: 8g
• Protein: 2g

Cinnamon Mini Cheesecakes With Pumpkin Pie Frosting

Cinnamon Mini-Cheesecakes with Pumpkin Pie Frosting Recipe

Ingredients:

Gingersnap Crust:

• 1 cup gingersnap cookie (or graham cracker) crumbs
• 1/4 cup (half stick) unsalted butter; melted
• pinch of salt

Cheesecake:

• 2 bars of cream cheese (8 oz each), room temperature
• 1/2 cup plus 2 Tbsp. granulated sugar
• 2 large eggs, room temperature
• 1/3 cup heavy cream
• 1/2 Tbsp. pure vanilla extract
• 1 Tbsp. ground cinnamon

Pumpkin Pie “Frosting” (**recommend cooking this first**):

• 1 (15 ounce) can pumpkin puree
• 3/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1 1/2 tsp. pumpkin pie spice
• 2 eggs
• 1/2 cup evaporated milk
• 1/2 cup heavy cream

Method:

To Make Gingersnap Crust:

Prepare 12 baking cups with paper liners, or grease with cooking spray.  In a separate bowl, whisk together the three crust ingredients until well blended.  Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm.  Bake for 10 minutes at 350 degrees, then remove and set aside.

To Make Cinnamon Cheesecakes:

Preheat oven to 325 degrees F.  Begin to boil a large kettle or pot of water for the water bath.

In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and cinnamon, and mix until smooth.  Do not over mix.  Pour batter into each crust-prepared baking cup until 3/4 full.

Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it.  (Or use your best judgment on how to do this without burning yourself.  I just heat the water in a kettle, which is very easy to pour into the pan.)  This will create a water bath that will give off lots of steam while the cheesecake bakes.

Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it.  Turn off the oven and open the oven door slightly for 5 minutes.  Then remove the pan and place on a cooling rack until completely cooled.  Top with pumpkin pie frosting.

To Make Pumpkin Pie Frosting:

Preheat oven to 425 degrees.  In a mixing bowl, whisk together all ingredients until well blended.  Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean.  Remove and let cool, then refrigerate.

When ready to “frost” the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag.  Use as you would regular frosting.
Quick tip: To make most quickly, first cook the pumpkin pie, then the gingersnap crust, then the cheesecakes.