Cinnamon Cookies - Cinnamon Spice Gnome Cookies
Cinnamon Spice Gnome Cookies

1 cup firmly-packed brown sugar
1 cup margarine or butter, softened
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon salt
1 (3-ounce) package cream cheese, softened
1 egg, separated, reserving egg white
2 1/4 cups Pillsbury best all-purpose or unbleached flour
Colored sugar


In large bowl, combine brown sugar, margarine, cinnamon, nutmeg, vanilla, salt, cream cheese and egg yolk; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour to margarine mixture; mix well. Cover; refrigerate dough 1 to 1 1/2 hours for easier handling.

Heat oven to 375° F. On well-floured surface, roll out 1/3 of dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. [Form dough into small balls and stamp with cookie stamps dipped in powdered sugar; redust stamp before each use.] Cut out cookies using gnome pattern [cutter] or floured 4 1/2 inch cookie cutter of desired shape. Place cookies 1 inch apart on ungreased cookie sheets. Lightly beat egg white in small bowl and brush over cookies. Sprinkle cookies with colored sugar.

Bake at 375 for 6 to 8 minutes or until golden brown. Cool 1 minute, then remove from cookie sheets {with spatula]. Cool completely.

From Karyn DuPree - “My girlfriend and I used powdered sugar on the [cookie] stamps to help the dough not stick. I figured I’d better send you the recipe exactly as published. It really made beautiful cookies. Thanks.”
From Pillsbury Classic Cookbooks Holiday Classic XII

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