Mexican Cinnamon Cookies Recipe

Mexican Cinnamon Cookies picture

Summary

CuisineCourse

Ingredients

 Butter/Regular margarine1 Cup (16 tbs), softened
 Butter/Regular margarine1 Cup (16 tbs)
 Confectioner' s sugar1⁄2 Cup (8 tbs)
 Confectioners sugar1⁄2 Cup (8 tbs)
 All purpose flour2 1⁄4 Cup (36 tbs)
 Sifted all purpose flour1⁄4 Cup (4 tbs)
 Vanilla extract1 Teaspoon
 Salt1⁄4 Teaspoon
 Granulated sugar/3/4 cup confectioners sugar1⁄2 Cup (8 tbs)
 Cinnamon1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 5250 Calories from Fat 3234

% Daily Value*

Total Fat 368 g566.3%

Saturated Fat 231.6 g1158.2%

Trans Fat 0 g

Cholesterol 967.6 mg

Sodium 540.9 mg22.5%

Total Carbohydrates 461 g153.6%

Dietary Fiber 9.8 g39.1%

Sugars 217.3 g

Protein 36 g72.4%

Vitamin A 225.1% Vitamin C 0.16%

Calcium 18.2% Iron 82.3%

*Based on a 2000 Calorie diet

Directions

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, 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.
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