On a well-floured surface, roll out one-half of the dough to a thickness of 1/4-inch. Using a paring knife or pizza cutter, cut the dough into 2 cm wide strips lengthwise. Then cut into the same width strips diagonally. The dough should now be cut into diamonds. Transfer cookie diamonds to cookie sheet. Brush each cookie with the milk, place a couple of sliced almonds on each cookie, and sprinkle each cookie with the cinnamon sugar. Place cookies in the oven and bake for 8 to 10 minutes. Immediately transfer cookies to a wire rack to let cool. Repeat with remaining dough. Re-roll dough scraps one time only. When cool, transfer sugar cookies to cookie tins and store in a cool, dry place for up to 4 days. These cookies freeze well.
Black and white picnic blanket from Citizen Clothing. Picnicware: blue and white enamal dishes, cloth napkins, picnic basket and wooden cheese board from Capital Iron. Special thank you to model Andrea Nemeth.
Cocoa Sugar Cookies with Ceylon Cinnamon.
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Published on Aug 5, 2016
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