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A holiday classic, great with coffee or tea.



  • 3 ¾ Cups all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. CREAM OF TARTAR
  • 2 tsp. CHINA CASSIA CINNAMON
  • 1 Cup butter (2 sticks), softened
  • 2 Cups sugar
  • 2 eggs
  • ¼ Cup milk
  • 1 tsp. PURE VANILLA EXTRACT
  • 3 TB. CINNAMON SUGAR
       

  • Combine flour, baking powder, CREAM OF TARTAR, and CINNAMON in a medium bowl.
  • In a large mixing bowl, beat butter until creamy, add sugar and beat until light and fluffy, about 3 minutes with an electric mixer.
  • Add eggs, milk and vanilla and beat slowly at first until the liquid starts to become incorporated, then beat well until combined, scraping the bowl occasionally.
  • Add flour mixture, gradually beating until combined. Scrape the bowl to make sure that all of the flour is incorporated.
  • The dough may be refrigerated at this time to make it easier to work with because it is a soft dough, but this step is not necessary.
  • Form dough into golf ball sized balls, roll in CINNAMON SUGAR, and place on an ungreased cookie sheet. Flatten the cookies with the bottom of a glass to about ¼ inch thickness.
  • Bake for 11-14 minutes until golden. Remove from pans and cool.

    Yield: approximately 36 large cookies
    Prep. time: 10 minutes plus chilling time
    Baking time: 11-14 minutes per pan

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