Nutty Cinnamon Wheels
Prize Winning Recipe - 25th Anniversary recipe Contest
2 cups all purpose flour
½ tbsp salt
1 ½ tbsp baking powder
3 tbsp cold margarine
½ cup ice water
Flanigan Farms Almonds, Chopped
Flanigan Farms Hazelnuts
Flanigan Farms Pecan Pieces
1 cup granulated sugar
2 tbsp ground cinnamon
2 egg whites
Preheat oven to 350ºF. In a large bowl, combine the flour, salt and baking powder. Add the margarine and mix with clean hands until crumbly. Add the ice water and continue to mix until dough holds together. If needed, add more water.
Place dough onto floured surface and roll into an 8 x 10-inch rectangle (¼ inch thick). Cut the dough lengthwise into ¼ inch strips.
Combine the nuts, sugar and cinnamon and place onto a large plate. Whip egg whites lightly in a bowl. Dip each bread stick into the egg whites, then roll in the nut mixture. Roll into pinwheels and press more nuts onto tops of cookies. Place onto a lightly greased baking sheet and bake at 350ºF for 15 to 18 minutes.
Serve warm or cold. Makes about 3 dozen.
Note: If you are in a hurry, you can use store bought refrigerated bread dough.
This recipe was a prize-winning entry in our 25th Anniversary Recipe Contest
16-year-old Maryann Stanko created these wonderful cookies. Not too sweet - perfect with a cup of tea. She describes her creative process, "It's easy and fun to make. I like cinnamon rolls, but they take too long to make, so I made a soft bread stick dough and added nuts to make them extra tasty."
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