Cinnamony butter cookies....definitely my favourite!
They were gone in a day! Thanks Van, for the recipe.
adapted from : Vania's
Original Source: Martha Stewart's Cookies. The origin of the name of these homey, drop-style cookies is unclear, but recipes for them appear in early-twentieth-century American cookbooks and newspapers. After rolling balls to dough in cinnamon sugar, give them ample room on baking sheets; they spread quite a bit.
2 3/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 1/2 cups plus 2 tbsps sugar
2 large eggs
2 tsp ground cinnamon
1. Preheat oven to 350 F. Sift together flour, baking powder, and salt into a bowl. Put butter an 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
2. Stir together cinnamon and remaining 2 tbsp sugar in a small bowl. Shape dough into twenty 1 3/4 inch balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper.
3. Bake cookies, rotating sheets halfway through, until edges are golden, 12-15 minutes. Let cool on sheets on wire rack. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.