Mexican cinnamon cookies
| Serves: | makes about 40 |
| Cooking Time: | 15 minutes (excludes 30 minutes standing time) |
| Prep Time: | 30 minutes |
Ingredients
- 1 cinnamon stick
- icing sugar, for dusting
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 315 g flour
- 2 tsp vanilla extract
- icing sugar, for dusting
- butter, melted
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Cooking Instructions
- Preheat the oven to 190ºC.
- Beat together the 250 g butter and 65 g icing sugar until light and fluffy. Add the vanilla. Sift the flour with the cinnamon and salt. Add to the creamed mixture and mix well, using your fingers, to form a dough.
- Cover and refrigerate for about 30 minutes, until firm enough to handle. (If it gets too firm, leave at room temperature until pliable.) Shape pieces of dough into about 40 small balls and place on a baking sheet lined with baking paper. Flatten each ball with a fork.
- Bake for 12 to 15 minutes or until pale golden brown. While still hot, roll in the cinnamon-sugar mixture (65 g icing sugar and 1/2 tsp cinnamon) then cool on wire racks. Sift over the remaining sugar mix.
- The cookies keep well stored in airtight containers.
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