Mexican Cinnamon Cookies Recipe
Ingredients
| Butter/Regular margarine | 1 Cup (16 tbs), softened | |
| Butter/Regular margarine | 1 Cup (16 tbs) | |
| Confectionerâs sugar | 1⁄2 Cup (8 tbs) | |
| Confectioners sugar | 1⁄2 Cup (8 tbs) | |
| All purpose flour | 2 1⁄4 Cup (36 tbs) | |
| Sifted all purpose flour | 1⁄4 Cup (4 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Granulated sugar/3/4 cup confectioners sugar | 1⁄2 Cup (8 tbs) | |
| Cinnamon | 1⁄2 Teaspoon | |
| Cinnamon | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 5258 Calories from Fat 3234
% Daily Value*
Total Fat 368 g566.3%
Saturated Fat 231.7 g1158.3%
Trans Fat 0 g
Cholesterol 967.6 mg322.5%
Sodium 541.2 mg22.5%
Total Carbohydrates 463 g154.5%
Dietary Fiber 11.1 g44.4%
Sugars 217.8 g
Protein 36 g72.6%
Vitamin A 225.2% Vitamin C 0.32%
Calcium 20.7% Iron 83.5%
*Based on a 2000 Calorie diet
Directions
At low speed, beat in 1/2 cup confectioners' sugar, the flour, 1 teaspoon cinnamon, the vanilla, and salt just until combined—dough will be rather stiff.
Shape into a ball; wrap in waxed paper.
Refrig- erate 30 minutes.
Preheat oven to 400F.
To make ball cookies, roll dough into 3/4 inch balls.
To make flat cookies, roll in 1-inch balls; flatten with fingers to about 1/4-inch thickness.
Place 1-1/2 inches apart on ungreased cookie sheets.
Bake 10 minutes, or until a delicate golden- brown.
Combine sugar and cinnamon.
Roll hot cookies in this mixture.
Place on wire rack to cool; sprinkle with any remaining cinnamon-sugar.
Makes about 5 dozen ball cookies or 3 dozen flat
cookies.
Chef
