Mexican Cinnamon Rice
INGREDIENTS:
3/4 c Unsalted butter, room temp
1/2 c Sugar
3 1/2 ts Ground cinnamon
2 Egg yolks
1 3/4 c All-purpose flour
1/4 ts Salt
1 c Sugar or powdered sugar
3/4 c Unsalted butter, room temp
1/2 c Sugar
3 1/2 ts Ground cinnamon
2 Egg yolks
1 3/4 c All-purpose flour
1/4 ts Salt
1 c Sugar or powdered sugar
Similar to the traditional Mexican wedding cookie.
Cream butter, 1/2 cup sugar, and 1 1/2 teaspoons cinnamon in large bowl until light. Beat in yolks. Mix flour and salt together. Add to butter mixture and stir until dough forms. Turn out dough onto lightly floured work surface. Roll dough between palms of hands and work surface to 14"-long log. Wrap tightly in plastic and chill until firm, about 1 hour. Preheat oven to 350F. Lightly butter cookie sheets. Cut log into 1/4-inch-thick rounds. Place on prepared cookie sheets, spacing evenly. Bake until pale golden, about 17 minutes. Transfer to rack and cool slightly. Mix 1 cup sugar and remaining 2 teaspoons cinnamon in medium bowl. Add several warm coolies and toss to coat. Transfer to rack. Repeat with remaining cookies and cinnamon sugar. Cool completely. Store cookies at room temperature in airtight container.
Cream butter, 1/2 cup sugar, and 1 1/2 teaspoons cinnamon in large bowl until light. Beat in yolks. Mix flour and salt together. Add to butter mixture and stir until dough forms. Turn out dough onto lightly floured work surface. Roll dough between palms of hands and work surface to 14"-long log. Wrap tightly in plastic and chill until firm, about 1 hour. Preheat oven to 350F. Lightly butter cookie sheets. Cut log into 1/4-inch-thick rounds. Place on prepared cookie sheets, spacing evenly. Bake until pale golden, about 17 minutes. Transfer to rack and cool slightly. Mix 1 cup sugar and remaining 2 teaspoons cinnamon in medium bowl. Add several warm coolies and toss to coat. Transfer to rack. Repeat with remaining cookies and cinnamon sugar. Cool completely. Store cookies at room temperature in airtight container.