This was another recipe that I found on Smell and Stop the Rosemary. They were like cinnamony sugar cookies. Good, but nothing special.
INGREDIENTS
Cookie:
2 sticks unsalted butter at room temperature
1/2 cup powdered sugar
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups plus 1/4 cup all-purpose flour
1 teaspoon baking powder
sugar
Topping:
1 cup sugar
1 ounce semi-sweet chocolate, ground
1/2 teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 325 degrees. Beat butter, sugar, milk, vanilla, and cinnamon until light and fluffy. Gradually add 1 1/2 cups flower and baking powder, beating at low speed until well blended. Stir in additional 1/4 cup flour until dough can be shaped. Roll dough into 1 1/4-inch balls. Place 3 inches apart on ungreased parchment paper. Flatten each ball into 2-inch rounds with bottom of a glass which has been buttered and dipped in sugar. Bake 20 to 25 minutes or until edges are golden brown.
2. Combine sugar, chocolate, and cinnamon in a small bowl. Three or four minutes after removing cookies from oven, coat both sides of cookies with this mixture, one at a time. Cool on wire racks.
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