Have you ever wanted to make a mountain out of cookies?
...perhaps one spiced with cinnamon and chocolate? and maybe with a chocolate dragon guarding its stolen treasure?
and how about that dragon happens to exude spicy cinnamon scented incense smoke? Keep reading. Maybe it wasn't something that you'd thought of... but it doesn't sound like such a bad idea, does it? It takes a bit of time, but it's not too difficult, I promise.
Your shopping list:
baker's sugar (superfine white sugar - you can put regular granulated sugar in the blender for a few seconds if you can't find this)
all purpose flour
vanilla or tonka bean
cocoa powder - extra dark and regular
cinnamon (usually cassia, but labeled cinnamon at stores)
glycerin (just a drop - but I always keep it around because it's great on my face under any moisturizer)
food coloring in red, yellow, blue, and possibly black (or just mix lots of blue with a bit of red in place of the black)
everclear alcohol, use vodka in a pinch (but everclear is better; the water in vodka might make things soggy)
edible luster powder in gold and pearl/white
If you want to make incense from scratch like I did in this instructable, you will also need makko powder. If you just want to smolder cinnamon, you'll need a coal (try a tobacco shop) and either a mica plate or a piece of foil bent into a cup shape to hold the cinnamon. I added some other things to my incense, but they're not absolutely vital. I listed them in step 5. You likely won't be able to get a couple of them in town. Send me a note if you're aching for them, and I can tell you where to order them online.
Step 1: Mix the Dough
You will need:
3/4 C butter (1 1/2 sticks - I use salted)
1 C superfine white sugar (use the baker's sugar or put regular white sugar in the blender)
2 1/2 C unbleached all purpose flour
1 t baking powder
1/2 t salt
2-4 T cocoa powder and 2 T chocolate chips for the darkest dough
1 T cinnamon for the medium dough, plus 2 T almond meal (optional - for texture)
1 t vanilla extract or a few shavings of tonka bean for the light dough, plus 2 T almond meal (optional)
This is the brainless part if you've ever made cookies before. Cream butter with sugar. That means whip them together until they're well incorporated, fluffy, and much lighter in color. Other ingredients will mix better if the butter and sugar are properly aerated. Beat in the eggs. It'll probably look like you've ruined your dough at first; the fluffy butter and sugar will be goopy and curdled looking. Keep beating it. Eventually the eggs will emulsify and the mixture will become fluffy again.
Stir in the flour, salt, and baking powder. I don't bother to "sift them together" first like most recipes cry for. Screw that, man. My flour doesn't have lumps. Does yours? Didn't think so. Modern flour mills do wonders for smooth flour.
Separate the dough into three parts. You'll probably want a couple more bowls for this, unless you feel like spreading raw cookie dough all over your kitchen counters. Add some cocoa powder to one of the portions of dough. I like using two kinds of cocoa powder for color; the extra dark stuff would make it look too gray if it were used alone, so I also add the redder/browner regular cocoa powder.
Add some cinnamon to the second portion of dough. I happened to have two kinds in my cupboard, one roasted, so I added both. I stirred in some almond meal for good measure.
I need to order more vanilla beans. I've been almost out for awhile... I used tonka bean for this. If you're thinking of freaking out because of coumarin content in tonka beans... here. Read this: http://www.theatlantic.com/health/archive/2010/11/the-tonka-bean-an-ingredient-so-good-it-has-to-be-illegal/65616/ I shaved a little tonka bean into the light colored dough and added a little almond meal to that one, as well.
Once each portion of dough is mixed evenly, wrap them in plastic and refrigerate for an hour or so. Preheat the oven to 350 degrees F before you leave the kitchen.