Baked Goods in B2B: Cinnamon cookies


I had three leftover egg yolks to use and a lot of chocolate frosting. Cinnamon and chocolate being a great flavor combination, I decided to make these very simple cinnamon cookies and sandwich two together with the leftover chocolate buttercream.

After chilling the dough, preheat oven to 350F/175C.
1 cup sugar
1/2 cup butter
3 egg yolks
2 tablespoons milk
2 cups flour
2 teaspoons cinnamon
½ teaspoons baking powder
½ teaspoons salt

In a medium bowl, combine butter and sugar. Beat in the egg yolks, then stir in the milk. Combine flour, cinnamon, baking powder and salt. Stir dry mixture into the wet ingredient mixture. Wrap dough in plastic wrap and chill for at least two hours.

Preheat the oven. Roll out dough on a lightly floured surface. Roll to about ¼ inch thickness. Cut into shapes and place about 1 inch apart on cookie sheets. (I cut into circles using the edge of a glass).
Bake 10-12 minutes. Let sit on pan for a minute or two after removing from oven. Transfer to wire rack for thorough cooling.

Baked Goods in B2B: Key lime cookies


I had not made these cookies until now. I love citrus flavors and had limes on hand (as well as an extra egg yolk I needed to use) so decided to make these. They were simple, very basic and turned out relatively well considering that I did not know what to expect. Perhaps the most important thing is that people ate them.


Preheat the oven to 350°F/175°C

1/2 cup butter
1 cup white sugar
1 egg
1 egg yolk
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons grated lime zest
1/2 cup powdered sugar for dusting

Cream butter, sugar, egg, and egg yolk. When smooth, stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into ½-inch balls, and arrange on a parchment-lined cookie sheet. Bake 8 to 10 minutes, or until lightly browned. Cool on wire racks. While cookies are still warm, sift powdered sugar over them.