Mexican cinnamon cookies

40 servings

Ingredients

Quantity Ingredient
¾ cup Unsalted butter, room temp
½ cup Sugar
3½ teaspoon Ground cinnamon
2 Egg yolks
1¾ cup All-purpose flour
¼ teaspoon Salt
1 cup Sugar or powdered sugar

Directions

Similar to the traditional Mexican wedding cookie.

Cream butter, ½ cup sugar, and 1½ teaspoons cinnamon in large bowl until light. Beat in yolks. Mix flour and salt together. Add to butter mixture and stir until dough forms. Turn out dough onto lightly floured work surface. Roll dough between palms of hands and work surface to 14"-long log. Wrap tightly in plastic and chill until firm, about 1 hour. Preheat oven to 350F. Lightly butter cookie sheets. Cut log into ¼-inch-thick rounds. Place on prepared cookie sheets, spacing evenly. Bake until pale golden, about 17 minutes. Transfer to rack and cool slightly. Mix 1 cup sugar and remaining 2 teaspoons cinnamon in medium bowl. Add several warm coolies and toss to coat. Transfer to rack. Repeat with remaining cookies and cinnamon sugar. Cool completely. Store cookies at room temperature in airtight container.

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