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Mexican cinnamon cookies

By Phillippa Cheifitz

Serves Makes about 50

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

250 g unsalted butter, at room temperature
100 g icing sugar
½ t vanilla extract
250 g cake flour
1½ t cinnamon
½ t salt
3 T sugar

Method

Preheat the oven to 190°C. Beat the butter until pale and creamy using an electric beater. Gradually beat in the icing sugar and keep beating until very light and fluffy. Add the vanilla.
Sift the flour with 1 t cinnamon and the salt. Gradually add to the creamed mixture. Knead to form a dough. Wrap in baking paper and chill for 30 minutes.
Break off pieces of dough and roll into small balls, about 2.5 cm in size and place on ungreased baking sheets. Bake for 10 minutes or until pale golden.
Mix the sugar with the remaining cinnamon and roll the biscuits into the cinnamon-sugar mixture while still warm.
Cool on wire racks. Sprinkle over any remaining cinnamon sugar.
Store in airtight tins.

Cook's note: More-ish, melt-in-the-mouth cookies. Serve with spicy clay-pot coffee (café de olla).

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