Son number three survives primarily on gold fish crackers, microwave popcorn and fruit roll ups. It’s gotten to the point where I can now agree that peanut butter on cheese crackers is an acceptable lunch, because unlike any thing else he eats, it might contain just a little protein. It will come to no surprise then, that his favorite breakfast is cinnamon sugar toast. White bread, butter and sugar. Delicious, yes. Nutritious, no. Even Captn Crunch would be better for him, its got vitamins and stuff added.
Unlike a nice bowl of cereal, cinnamon toast is not that quick to prepare. With three boys in the house, a toaster does not have the capacity to accommodate everyone. (fortunate, since my toaster has not worked for at least 3 years) It requires almost a whole loaf of bread, crusts removed, laid out on a baking sheet. It has to be watched carefully, each piece turned at precisely the right time to avoid even a hint of overdone-ness. Butter has to be softened so that it is spreadable and melts, invisible, into the bread. Nothing like a cold chunk of butter on top of a dark, hard piece of toast to cause a breakfast uprising in my house.
When I came across a recipe for cinnamon sugar cookie squares, I knew I needed to make these for the boys. With a generous application of cinnamon sugar on top, and cut into triangles, these cookies look just like cinnamon sugar toast with the crusts cut off. And they were a huge hit. Son number three named them after himself, and made sure I was clear on how to spell it when I mentioned I would be putting it on the blog. Amirys; the name caught on fast. Two of the three boys can’t get enough. The oldest one could care less. Probably because they are named after his brother and he is either jealous or embarrassed.
My boys won’t be eating these for breakfast, I have to at least try to maintain something resembling responsible parenting. I do however highly recommend these little cookies with a cup of coffee in the morning if you are an adult. Let them cool completely, and you will be rewarded with a cookie that is buttery, chewy, tastes like a snickerdoodle, and looks like a slice of cinnamon toast.
Recipe from Christina Tosi, Pastry Chef Momofuku Milk Bar
Amirys (Cinnamon Sugar Toast Cookies)
½ cup butter, room temperature
2 cups granulated sugar
½ cup canola oil
½ cup milk
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
- Preheat the oven to 350°F and grease an 11-by-15-inch pan.
- Mix all the ingredients together with an electric mixer, beginning with the butter, sugar, oil, eggs, milk and finally the dry ingredients.
- Pour into the pan and spread evenly with a metal spatula or knife. Sprinkle generously with cinnamon sugar all over and bake for 20 minutes or until the edges are light brown.
- Allow to rest for 10 minutes, then invert onto a cutting board and cut into 2 inch (or larger) squares, then halve into triangles.
*To make cinnamon sugar, mix at least ½ tablespoon of cinnamon for every ¼ cup of sugar. I make my ratio a little heavier on the cinnamon.