Cinnamon Crisps

By SewingDragonfly

Lemon Meringue Pie Murder

From Hannah: Lisa loves these cookies-it's the only time I've seen her eat half a dozen of anything at one sitting!

Ingredients

• DOUGH BALL ROLLING MIXTURE:
• 2 cups melted butter – 4 sticks
• 2 cups brown sugar – loosely packed
• 1 cup white sugar
• 2 beaten eggs – just whip them with a fork
• 2 tsp vanilla
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp cream of tartar – critical!
• 1 tsp salt
• 4 1/4 cups flour – not sifted
• 1/2 cup white sugar
• 1 tsp cinnamon

Details

Servings 8

Preparation

Step 1

Preheat oven to 325° - rack in the middle position

Melt the butter. Add the sugars and mix. Let the mixture cool to room temperature while you beat the eggs, and then stir them in. Add the vanilla, cinnamon, baking soda, cream of tartar and salt. Mix well. Add flour in increments, mixing after each addition.

Use your hands to roll the dough into walnut-sized balls. If dough is too sticky, chill for an hour before rolling.

Combine the sugar/cinnamon in a small bowl to make the dough ball rolling mixture. Mixing it with a fork works nicely. Roll the dough balls in the mixture, then place them on a greased cookie sheet, 12 to a standard sheet. Flatten dough balls with a greased or floured spatula.

Bake for 10-15 minutes. They should have a touch of gold around the edges. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack to finish cooling.

Yield: Approximately 8 dozen – depending on the cookie size