Nick Malgieri
Nick Malgieri

Feuilles a la Cannelle

These cookies are Swiss classics.  The recipe is based on some that I tasted at the Boulangerie Saudan, a prize-winning bakery in Fribourg.

About 30 cookies, depending on the size of the cutter you use.

16 tablespoons (2 sticks) unsalted butter, softened

1/4 cup granulated sugar

1/4 cup light brown sugar, firmly packed

1/4 teaspoon salt

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)

2 1/2 teaspoons ground cinnamon

2 or 3 cookie sheets or jelly roll pans covered with parchment or foil

  1. Set racks in the upper and lower thirds of the oven and preheat to 325 degrees.
  2. Combine the butter, sugars, salt, and vanilla in the bowl of an electric mixer.
  3. Beat with the paddle on medium speed until soft and light, about 5 minutes.
  4. Remove the bowl from the mixer and use a large rubber spatula to stir in the flour and cinnamon by hand.
  5. Scrape the dough to a floured surface and press it into a rough rectangle.
  6. Cut off a quarter of the dough and flour on and under it. Gently roll to a 1/4-inch thick. Use a leaf or fluted round cutter about 2 1/2 to 3 inches in diameter to cut out cookies, placing them on one of the prepared pans about an inch apart all around.
  7. Remember to incorporate the scraps from the first piece of dough under the next piece before rolling it. Repeat until all the dough and the final scraps have been used.
  8. Bake the cookies until they are very pale golden, about 15 to 30 minutes. If your oven gives strong bottom heat, bake the pan of cookies on the lower rack stacked on another pan for insulation.
  9. Slide the papers from the pans to racks to cool.
  10. If you wish, partially dip the cookies into tempered chocolate or a shiny chocolate icing.

Storage:  Keep in a tin or wrap and freeze for longer storage.