INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375F. Line several baking sheets with parchment
paper, or grease them lightly with vegetable oil. Sift the flour,
baking powder, and salt together into a small bowl and set aside.
Combine the cinnamon with the 2 tablespoons sugar in a small bowl.
Stir together thoroughly, and pour into a plastic bag. Using an
electric mixer on medium speed, cream the butter, 1 1/2 cups sugar,
and vanilla together in a medium-size mixing bowl until light and
fluffy, 1 minute. Stop the mixer once during the process to scrape
the bowl with a rubber spatula, and scrape the bowl again at the end.
Add the eggs and beat on medium speed until they are blended, about
30 seconds. Scrape the bowl. Add half of the flour mixture, and mix
on low speed for 10 seconds. Scrape the bowl. Add the remaining flour
mixture and blend on low for 25 seconds, stopping the mixer twice to
scrape the bowl. Measure out generously rounded tablespoons of the
dough, and roll them into balls with your hands. Place 2 cookies at a
time in the cinnamon/sugar mix and shake the bag to coat. Then place
the balls 2 inches apart on the prepared baking sheets, and bake
until the centers are risen and slightly cracked and the edges are
crisp 16 to 18 minutes. Cool the cookies on the baking sheets. If you
plan to snack on them the first day, place the cookies on a plate or
simply leave them on the baking sheet. After that, layer the cookies
in an airtight container, using plastic wrap, parchment, or waxed
paper between the layers, and store the container in the freezer for
up to 2 weeks. Bring the cookies to room temperature before eating.
Makes 30 cookies. Formatted for MC by Nancy 9/98
Recipe by: Rosie's Bakery Cookie Book
from the Monthly Recipe Swap, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest  by Petra Hildebrandt <phildeb@ibm.net>
on Dec 06, 1999

A Message from our Provider:

“Times change, God doesn’t.”