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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Cinnamon Sugar Cookies Recipe

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This recipe for Mexican Cinnamon Sugar Cookies is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2¾ cups all purpose flour
2 teaspoons ground cinnamon
¼ teaspoon salt
½ cup salted butter, softened
2 teaspoons cream of tartar
1½ cups sugar
½ cup shortening
2 eggs
1 teaspoon baking soda
2 tablespoons sugar
Directions:
Directions:
Set the oven to preheat at 400°.

Mix the butter, eggs, shortening, and 1½ cups of the sugar with an electric mixer on medium speed until creamy or about 1 to 2 minutes.

Sift together the flour, cream of tartar, baking soda and salt. Add it into the shortening mixture.

Mix the 2 tablespoons of sugar with the cinnamon in a small bowl or on a small plate.

Roll about a tablespoon of dough (more or less) into 1½-inch balls, and roll them in the cinnamon-sugar. Set them about 2 inches apart on an ungreased cookie sheet.

Bake until the cookie edges set, but the centers are still soft. That should be about 8-10 minutes, depending on your oven. Cool on wire racks.

 

 

 

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