Mexican Cinnamon Cookies
|Butter/Regular margarine||1 Cup (16 tbs), softened|
|Butter/Regular margarine||1 Cup (16 tbs)|
|Confectioner' s sugar||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Granulated sugar/3/4 cup confectioners sugar||1⁄2 Cup (8 tbs)|
In large bowl, with electric mixer at high speed, beat butter until light and fluffy.
At low speed, beat in 1/2 cup confectioners' sugar, the flour, 1 teaspoon cinnamon, the vanilla, and salt just until combined—dough will be rather stiff.
Shape into a ball; wrap in waxed paper.
Refrig- erate 30 minutes.
Preheat oven to 400F.
To make ball cookies, roll dough into 3/4 inch balls.
To make flat cookies, roll in 1-inch balls; flatten with fingers to about 1/4-inch thickness.
Place 1-1/2 inches apart on ungreased cookie sheets.
Bake 10 minutes, or until a delicate golden- brown.
Combine sugar and cinnamon.
Roll hot cookies in this mixture.
Place on wire rack to cool; sprinkle with any remaining cinnamon-sugar.
Makes about 5 dozen ball cookies or 3 dozen flat