Method

Make the dough for these cinnamon cookies ahead of time.  You can wrap the dough in rolls and keep frozen until needed. 

Put butter, brown sugar and vanilla in large mixer bowl. Beat at medium speed, scraping down sides of bowl often, until creamy (2 to 3 minutes).   Reduce speed to low, and add flour. Beat, scraping often, until mixture forms a dough (2 to 5 minutes).

Divide dough into fourths. Shape each fourth into a 4" x 1-1/2" roll. Tightly wrap each roll in plastic food wrap.  Refrigerate for a minimum of one hour, better two hours or overnight.

Preheat oven to 375° F.

Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart on ungreased cookie sheets. (You can also vary the shape of the cookies into into triangles, squares or rectangles by flattening the sides when you are ready to cut.) 

Bake in preheated oven for 7 to 9 minutes or until lightly browned on edges. Cool slightly.

Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.

Yield: About 5 dozen cookies.

Contributor: pat ciesla

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