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Mexican Cinnamon Cookies



  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 1/2 cups sifted all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar or 3/4 cup confectioners' sugar
  • 1/2 teaspoon cinnamon


  1. In large bowl with electric mixer at high speed, beat butter until light and fluffy.
  2. At low speed, beat in 1/2 cup confectioners' sugar, flour, cinnamon, vanilla extract and salt just until combined. Dough will be stiff.
  3. Shape into a ball; wrap in wax paper.
  4. Refrigerate for 30 minutes.
  5. Heat oven to 400 degrees F.
  6. To make ball cookies, roll into 3/4-inch balls.
  7. To make flat cookies, roll into 1-inch balls and flatten with fingers to about 1/4 inch thickness.
  8. Place 1 1/2 inches apart on ungreased cookie sheets.
  9. Bake for 10 minutes or until golden brown.
  10. Combine sugar and cinnamon. Roll hot cookies in mixture.
  11. Let cool and sprinkle with remaining mixture.


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