Holiday Spice Batons

Holiday Spice Batons

Flavorful, elegant, fun to make. Feel free to divide this large recipe in half to make 40 pieces—. Wrap and refreeze the remaining dough or use it to make a half recipe of one of the variations.


about 80 batons


  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup C&H® Granulated Sugar
  • 2 teaspoons orange zest, grated
  • 1 pound packaged phyllo dough, room temperature
  • 1 cup (2 sticks) unsalted butter, melted


Preheat oven to 350°F. Position racks in upper and lower thirds of oven. Prepare foil- or parchment-lined cookie sheet.

Combine cinnamon, cloves, sugar and orange zest in small bowl; mix thoroughly.

Place 1 sheet of phyllo dough on smooth surface. Use spoon to drizzle some melted butter all over surface of dough, using only clear yellow portion of butter and not milky white part. Use brush or fingers to spread butter over entire sheet of dough, gently sliding and patting butter. Add more butter if necessary. Cut dough into rectangles of about 6x8 inches.

Sprinkle each rectangle with about 1/2 teaspoon of sugar and spice mixture. Starting from one of the long edges, turn over about 1/2 inch of dough and roll 2 turns. Fold each side to the center and continue rolling; the finished roll will be 4 inches long and 1/2 inch thick. Place seam side down on prepared cookie sheet. Repeat with remaining dough and sugar mixture, placing cookies about 1/2 inch apart. For extra sparkle, brush rolls with butter and sprinkle with any leftover sugar mixture or plain sugar.

Bake for 10 to 15 minutes, until both tops and bottoms are golden brown. Rotate pans from top to bottom and from front to back halfway through baking time to ensure even baking. Set pans or just liners on racks to cool. Let cookies cool completely before stacking or storing. May be kept in an airtight container for up to 5 days.


Chocolate Pecan Batons: Substitute for sugar and spice mixture: 1/2 cup sugar, 1 teaspoon pure vanilla extract, 1 cup finely chopped toasted pecans, 1 cup finely chopped semisweet or bittersweet chocolate with 55 to 60% cacao. Use 1 teaspoon of filling per cookie.

Scandinavian Spice Batons: Substitute for sugar and spice mixture: 1 teaspoon ground cardamom, 1 teaspoon freshly grated nutmeg, 1 cup sugar, 2 teaspoons finely grated lemon zest.

Ginger Cardamom Batons: Substitute for sugar and spice mixture: 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1 cup sugar, 1/2 teaspoon cayenne.

Sesame Batons: Substitute for sugar and spice mixture: 1 cup sugar and 1 cup sesame seeds. Use 1 teaspoon filling per cookie.

Featured by "Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies," © 2010 by Alice Medrich, photographs © 2010 by Deborah Jones. Published by Artisan, New York.