June is a popular month for weddings, and my family is no exception. My parents celebrated 42 years of marriage on June 5, my grandparents will celebrate 61 years of marriage tomorrow, and my sister and brother-in-law will celebrate five years of marriage on June 23.
Although I share personal tidbits via this blog for anyone to read, I am actually a very private person. I prefer to observe what takes place around me much more than I prefer to be the object of observation, so the thought of walking down an aisle while everyone looks at me really freaks me out. Yet if you asked me to deliver a presentation to a room full of people, I would not bat an eye.
I am uncertain why public walking makes me quake in fear yet public speaking barely raises my blood pressure. Perhaps because imagining some of the people I have dated waiting for me at the end of an aisle makes my natural fight or flight instinct kick in. If only there were a dessert table at the end of that aisle, things might be different.
The cookbook where I found this recipe for cinnamon-spiced wedding cookies offered no explanation for the cookies’ relationship to weddings, and I have not seen these cookies at any weddings I have attended. If anyone can shed some light on why cinnamon-spiced wedding cookies are called wedding cookies, I would love to know.
I had never baked a cookie with cornstarch as a main ingredient before, and just like cornstarch feels feathery in my hands, it lent a feathery feel to the cookies and they just sort of melted away after a bite. A note in the recipe suggested forming the cookie dough around a piece of chocolate or candied fruit. I tried making a few cookies with chocolate chips in the middle, but I preferred the plain cinnamon-sugar cookies.
I am a lover of soft cookies, so a little ball of crunchy dough, no matter how sweet, does not immediately catch my interest. But these cinnamon-spiced wedding cookies grew on me. I found them to be the perfect accompaniment to a morning cup of coffee or an evening cup of tea. Until tomorrow, enjoy!
- 1 cup butter
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup cornstarch
- ½ cup confectioners' sugar
- 1 teaspoon ground cinnamon
- Cream the butter and sugar until light and fluffy, then add the vanilla and mix it in as well.
- Slowly add the flour and cornstarch and mix until combined.
- Form the mixture into small balls and place on lightly-greased baking sheets.
- Bake at 325 degrees F until golden, about 30 minutes.
- Allow to cool slightly, then toss or roll the warm (not hot!) cookies in a mixture of confectioners' sugar and cinnamon.