3/4 c Unsalted butter, room temp
1/2 c Sugar
3 1/2 ts Ground cinnamon
2 Egg yolks
1 3/4 c All-purpose flour
1/4 ts Salt
1 c Sugar or powdered sugar
Similar to the traditional Mexican wedding cookie.
Cream butter, 1/2 cup sugar, and 1 1/2 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 1/4-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.
Yields
40 Servings
