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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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My moms' friend had given her this recipe years ago and they are great with coffee. Just don't over bake so they don't get too hard. Remember, your butter should be room temp. NOTE: Best way to roll dough in cinnamon and sugar is to place a sprinkling directly onto board and roll pieces over and then shape into S and place on cookie sheet. Also really watch the baking time. They should still be a bit soft when done. Don't overbake or the sugar will darken and cookie will dry out. Ingredients:
1/4 lb butter |
1/2 cup brown sugar |
1 egg |
1 1/2 cups flour |
1/2 teaspoon baking powder |
2 teaspoons cinnamon |
2 tablespoons brown sugar |
Directions:
1. Preheat oven to 375.
2. Combine cinnamon and brown sugar in a small bowl and set aside.
3. In a mixer, cream the softened butter and 1/2 cup brown sugar until light. Add the egg and mix until well blended.
4. On low speed, gradually add the flour and baking powder. Mix until just blended to form a soft dough.
5. On a lightly floured surface, roll the dough into pencil width ropes about 5 inches long.
6. Roll dough strips in the cinnamon sugar mixture that you set aside. Form into a S shape and place on a parchment lined cookie sheet (if you don't like using parchment paper, then lightly (LIGHTLY) grease a baking sheet making sure to space cookies 2 inches apart for slight spreading.
7. Bake for 12-15 minutes or until the edges are light brown. Don't overbake.
8. Remove cookies with metal spatula onto a wire rack and cool completely. Store in a airtight container.
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