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