| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
|
1 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Flour |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Cinnamon |
| 1 |
c |
Real butter, softened (no substitute) |
| 1/2 |
c |
Confectioners sugar |
| 1 |
ts |
Vanilla |
|
|
Additional confectioners sugar, for rolling |
INSTRUCTIONS
Combine flour, salt, and cinnamon in a bowl. Set aside. In large mixing
bowl, combine butter, 1/2 cup confectioners sugar, and vanilla. Beat until
creamy and fluffy. Scrape the beaters well.
By hand, stir in the dry ingredients. Mixture will be stiff. Roll into
balls about the size of an egg yolk. Place on an ungreased cookie sheet.
Bake at 400 degrees for 10 minutes. Remove from oven.
Roll hot cookies in additional confectioners sugar. Cool completely on wire
rack, then re-roll in confectioners sugar. Makes about 2 1/2 dozen.
Note: The cinnamon taste is just a hint--very light. Hubby has already
devoured about six of these with a big glass of milk.
Posted to EAT-L Digest 25 Jan 97 by "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
on Jan 25, 1997.
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”