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Mexican Cinnamon Cookies

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      Title: MEXICAN CINNAMON COOKIES
 Categories: Cookies, Mexican
      Yield: 40 Servings
 
    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.
 
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