Categories: cookies

Ingredients

• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 1/2 cup packed brown sugar, divided use
• 1 egg
• 1 tsp. vanilla extract
• 2 cups all-purpose flour
• 1/4 tsp. salt
• 2 Tsp. ground cinnamon, divided use

Directions

1. In a large mixing bowl, cream the butter, granulated sugar and 1/4 cup of the brown sugar until light and fluffy. Beat in the egg and vanilla.
2. In a separate bowl, combine the flour, slat and 1/4 tsp. of the cinnamon and mix well. Add flour mixture to creamed mixture and beat until dough just comes together.
3. Divide the dough into two equal portions. Place a sheet of wax paper on a cutting board. Place half of the dough on the wax paper and flatten slightly with your hands.

4. Top dough with a second sheet of wax paper. Roll dough, between the sheets of wax paper, into an 8-inch square.

5. In a small bowl, combine the remaining brown sugar and cinnamon.
6. Remove the top sheet of waxed paper from the dough. Sprinkle with half the cinnamon-sugar. Roll dough into a tight cylinder. Repeat with remaining dough and cinnamon-sugar. Wrap cylinders in plastic wrap and refrigerate until firm, at least 1 hour.
7. heat oven to 375 degrees. Line two cookie sheets with parchment paper or nonstick baking mats.
8. Slice dough logs into 1/4 to 1/2 inch thick cookies. Place on prepared baking sheets spaced about 2 inches apart. Bake 8 to 10 minutes or until cookies are just beginning to brown around the edges. Cool on pans for 5 minutes, then transfer cookies to a wire rack to cool completely.

9. about 3 dozen cookies

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