Cinnamon snails are a great tradition in our family. My great-grandmother taught my mother this simple recipe, my mother taught me and and now I’m teaching my daughter. I only make them about twice a year because they are divinely decadent. The cinnamon snails are so good they rarely survive the night. But this time I’m making extra (and hiding some from the hubs and kids) because my mom is visiting and I wanted three generations to enjoy these together.
Cinnamon Snails Recipe
1 cup all purpose flour plus 2 tablespoons
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup butter flavored shortening
1/4 cup cold water
1 tablespoon butter
1/8 cup cinnamon sugar
Combine flour, 1/4 teaspoon cinnamon and salt. Place the shortening into the flour mixture and cut with a pastry cutter until it has turned into pea-sized lumps. Then slowly add the cold water while stirring with a fork, until a dough begins to form. Flour a silpat and place the ball of dough in the center. Sprinkle with flour and roll out until pie crust thins. Spread butter over the entire surface and sprinkle generously with cinnamon sugar. Beginning at one end, roll until it’s one big log, then gently slice into 3/4 inch pieces and place in a silpat lined baking sheet. Cook for 20 minutes or until golden brown and crisp. Serve warm alone or with ice cream. Makes about 16, serves 1
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