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| What You Need: |
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16 tablespoons (2 quarter-pound sticks) unsalted butter
¾ cup sugar
1 egg
2½ cups flour
½ teaspoon salt
1 teaspoon baking powder
1 egg white, lightly beaten
¼ cup cinnamon and ¼ cup granulated sugar combined
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| How To Cook: |
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1. Cream the butter and sugar together by using an electric mixer set at medium speed or by beating them with a wooden spoon until light and fluffy. Beat in the egg.
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2. Sift together the flour, salt and baking powder and beat into the creamed butter, ½ cup at a time. Continue to beat until thoroughly mixed. Then form into a ball, wrap in wax paper and chill for several hours.
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3. Preheat the oven to 400°F. Divide the chilled dough in thirds. On a lightly floured pastry board, roll out each third of dough into a circle about 1/8 inch thick.
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4. Using a 2- or 3-inch cookie cutter, cut the dough into rounds. Gather up the excess dough, roll it out again, and cut out additional rounds.
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5. Lay the rounds side by side on a lightly greased cookie sheet, and, with a pastry brush, spread the tops lightly with the beaten egg white. Then sprinkle with the cinnamon-sugar mixture.
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6. Bake 2 sheets of cookies at a time in the center of the oven for about 8 minutes. Remove from the oven and, with a spatula, immediately transfer the cookies to a cake rack. Let them cool thoroughly before storing them in airtight tins.
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To Make: about 3 dozen cookies
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