|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Brandy/Golden rum / bourbon||4 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Ground cinnamon||To Taste|
Cream butter and sugar until well mixed.
Add brandy alternately with flour.
Beat only until well mixed.
Drop on ungreased cookie sheets in small amounts.
2 inches apart, using a 1/4 teaspoon measuring spoon or a demitasse spoon.
Bake at 375° for 5 to 6 minutes, or until a thin rim of gold-brown appears.
The tops will still be pale.
Wafers are slightly puffy when removed from oven but flatten out quickly.
Allow to cool slightly.
Place a pinch of cinnamon in center of each.
Remove from cookie sheets with a spatula.