- 1 stick unsalted butter (room temp)
- 1/4 cup sugar
- 1 yolk
- 1/2 tsp. vanilla extract
- 1 Tbs. milk or cream
- ó tsp. salt
- ó tsp. ground cinnamon or more to taste
- 1/4 tsp. baking soda
- 1 1/2 cups all purpose flour
- 1 1/2 cups powdered sugar
- 1/4 tsp. ground cinnamon
Preheat oven to 350 degrees. Beat butter and sugar in large bowl using electric mixer till light and fluffy. Add yolk and mix till combined. Add vanilla and milk. In a separate bowl mix together salt, cinnamon, baking soda and flour. Add flour mixture in three parts to sugar mixture, beating to combine each time. Stop mixing when dough just starts coming together. Dough is crumbly. Gather dough by hand into a ball. (Add a drop or more of milk if you cannot form a ball).
Divide dough in half forming each half into a ball. Wrap separately in plastic wrap and chill till cold – about 30 minute to 1 hour. In a separate bowl, whisk powdered sugar and cinnamon till blended. Set aside. Working with half of chilled dough, roll 1/2 Tbs. of dough between palms into balls – use a small melon baller or ice cream scoop to shape dough. Dough is crumbly.
Arrange balls on heavy, lightly greased large baking sheet, spacing 1/2 inch apart. Bake cookies till golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies for five minutes on baking sheet. Gently toss warm cookies in bowl of cinnamon sugar mixture to coat completely. Transfer coated cookies to rack and cool completely. Once cool, gently toss in cinnamon sugar again or you can sift cinnamon sugar over cookies. Repeat process with remaining half of dough. Cookies can be prepared 2 days ahead. Store airtight at room temp, reserve remaining cinnamon sugar for touch ups.
Yields 2-3 Dozen