| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Butter softened |
| 2/3 |
c |
Powdered sugar |
| 1 |
ts |
Pure vanilla extract |
| 2 |
c |
All purpose flour unsifted |
| 2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Semisweet/milk chocolate morsels |
INSTRUCTIONS
In a large mixing bowl with electric mixer set at high speed, beat butter
until smooth; gradually add sugar; beat until light and fluffy. Beat in
vanilla. In a medium bowl combine flour, cinnamon, baking powder, and salt.
Add to butter mixture, beating until just combined; cover bowl. Chill dough
until firm but not hard, about 30 minutes. Preheat oven to 350 degrees.
Shape dough into 3/4 inch balls using 1 tablespoon dough for each. Place on
ungreased cookie sheets 2 1/2 inches apart. Using the bottom of a floured
glass, press each ball into a 2 inch circle. Bake until just golden around
the edge, about 6 minutes. Do not over bake. Remove from baking sheets to a
wire rack; cool completely. In a small saucepan over very low heat melt
chocolate morsels, stirring constantly. Frost half of each cookie using a
small spatula. Place on a rack to set. Refrigerate in a tightly covered
container.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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