2 1/2 c Flour
1/2 c Butter
2 1/2 ts Baking powder
3/4 c Sugar
1/4 ts Salt
1 Egg; beaten
1/8 ts Cinnamon
1/2 c Buttermilk
Sugar Mixture
1/2 c Sugar
1 ts Cinnamon
Mix flour with baking powder, salt and 1/8 teaspoon cinnamon. In another
bowl, cream shortening and sugar until light and fluffy. Add egg and beat
well. Stir in 1/3 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.
Yields
48 Servings