Cinnamon Crisps

I cannot believe how long I put off writing about these cookies. The trouble is, I'm of two minds about them.

The good: they are crispy, cinnamon-y, sweet, and they look impressively elegant.

The bad: they are labor intensive, time intensive, pain intensive, unpleasantly buttery (which I would have thought was an oxymoron, but these proved me wrong), and difficult to eat. They're also just unsatisfying on their own, almost as if they should be a garnish for a real dessert. On day two I tried filling some with ice cream, but it didn't work out very well, as much of the ice cream oozed out onto our fingers as we ate them (also, if you over-fill them, they will slowly explode). The flat ones would look very nice standing up in a bowl of ice cream, or the cup-shaped ones would look neat as a cage over something.

If I were to make them again, I would try decreasing the amount of butter. It rendered out as they cooked, anyway, ending up puddled on my cookie sheets, and on my fingers as I tried to roll them, then on the spatula, on the oven handle, on everything.

Grades: Scott: B, Becky: B, Greengirl: B, Blueboy: A

Cinnamon Crisps

1/3 c pancake syrup

1/2 c butter

1/2 c sugar

1/2 c flour

1 T cinnamon

Preheat oven to 350 degrees. Melt butter in a saucepan, add sugar and syrup and stir just until smooth. Remove from heat. Add flour and cinnamon, stirring until smooth. Drop small spoonfuls onto cookie sheet, only 4-5 per sheet. Bake 5-7 minutes, or until the bubbles, which should have spread across the entire surface of the cookie, have quieted down for about one minute. They will be dark brown. Let cool on the cookie sheet just until they are cool enough to handle. Roll around the handle of a mixing spoon, or drape over the back of a muffin tin, or allow to cool flat, of shape some other way. Makes about 2 dozen.