| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
Cookies, Mexican |
40 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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