Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| ½ cup | Butter |
| 2½ teaspoon | Baking powder |
| ¾ cup | Sugar |
| ¼ teaspoon | Salt |
| 1 \N | Egg; beaten |
| ⅛ teaspoon | Cinnamon |
| ½ cup | Buttermilk |
| \N \N | Sugar Mixture |
| ½ cup | Sugar |
| 1 teaspoon | Cinnamon |
Mix flour with baking powder, salt and ⅛ teaspoon cinnamon. In another bowl, cream shortening and sugar until light and fluffy. Add egg and beat well. Stir in ⅓ of the flour, then add milk and the remaining flour, mixing between each addition. Don't add more flour, it will make a soft dough that won't be sticky after it is chilled. Chill the dough in the refrigerator for a couple of hours until thoroughly chilled. Take tablespoons of dough and gently shape into balls. Roll the dough balls in the cinnamon/sugar mix and then flatten and place on a greased cookie sheet (the insulated cookie sheets are best...makes perfectly browned bottoms...no burning) and bake at 375 degrees for about 12 minutes. The cookies should be delicately browned.
NOTES : These are soft light little tea cakes, very tasty.
Posted to recipelu-digest Volume 01 Number 298 by Yummi357@... on Nov 24, 1997