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<\/p>\nCinnamon Cardinal Cookies<\/p>\n
<\/p>\n
\u00c2\u00bd C. butter, softened<\/p>\n
\u00c2\u00bd C. packed light brown sugar<\/p>\n
1 teaspoon vanilla<\/p>\n
2 C. \u00c2\u00a0all-purpose flour<\/p>\n
\u00c2\u00bc teaspoon baking soda<\/p>\n
1 \u00c2\u00bd teaspoons ground cinnamon or cardamom<\/p>\n
1\/3 C. whipping cream<\/p>\n
48 miniature chocolate chips<\/p>\n
Red, black and yellow decorator sugar crystals<\/p>\n
<\/p>\n
In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed, beat flour mixture into butter mixture alternately with cream. Divide dough in half. Wrap halves in plastic wrap. Refrigerate until firm, about 30 minutes. Heat oven to 350\u00c2\u00b0F. Lightly spray or grease 2 large cookie sheets. On lightly floured surface, roll half of dough at a time about 1\/8 inch thick. Using 3-inch lightly floured cardinal-shaped cookie cutter, cut out cookies and place on cookie sheets. Place miniature chocolate chip on each for eye. Sprinkle top of back, crown, tail and wing of each bird with red sugar crystals, neck and eye with black sugar crystals, and beak with yellow sugar crystals. Leave bottom breast of bird without sugar. Bake 6 to 8 minutes or until light brown and set.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cinnamon Cardinal Cookies \u00c2\u00bd C. butter, softened \u00c2\u00bd C. packed light brown sugar 1 teaspoon vanilla 2 C. \u00c2\u00a0all-purpose flour \u00c2\u00bc teaspoon baking soda 1 \u00c2\u00bd teaspoons ground cinnamon or cardamom 1\/3 C. whipping cream 48 miniature chocolate chips Red, black and yellow decorator sugar crystals In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy; stir in vanilla. In small bowl, stir together flour, soda and cinnamon. On low speed,…<\/p>\n