Cinnamon Butter Cookie Recipe

There is something about Cinnamon Butter drop cookies that I love. Well, not something, everything.


Since I was a child around 11 years old, I had my first cookbook from Better Homes and Gardens.


Red, white checkerboard hard copy fro the 1960s.


The pages are used a lot and worn now and did I ever get my use of it.


I made just about everything in that book.


This is an adapted recipe from there.


They used shortening instead of butter in their recipe, butter makes them more cake-like and lighter.


I find that shortening came out more like shortbread and biscuit tasting.


I really love this recipe and it's so easy. Drop the dough on the cookie sheet and bake, cool then dust with powdered sugar!

Melt in your Mouth

I love them with powdered sugar around the holiday, it reminds me of snow and in Florida, this is the only way we get it!


Pretty in any tray!


The cookies are tender and melt in your mouth, very addicting.

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Author: Claudia Lamascolo

Cinnamon Butter Cookie Recipe

instructions:

1/2 cup brown sugar

3/4 cup powdered sugar (more for the tops)

1/2 cup chopped pecans

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon salt

2 cups flour

2 sticks butter ( 1 cup) softened

Heat oven to 350 degrees.

Cream in a large bowl softened butter with sugars.

Add the salt, vanilla, cinnamon and flour and beat till well blended Stir in the pecans.  Drop teaspoonful of the cookie dough  on a cookie sheet  lined with parchment paper around two inches apart. Bake at 350 for around 12 minutes or until edges start to brown. Cool around 10 minutes and sprinkle/dust with powdered sugar.

Created using The Recipes Generator

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