Makes 8-9 dozen cookies

 

EQUIPMENT

§         Rubber spatula

§         2 cookie sheets or jelly roll pans

§         Parchment paper or foil

§         Pastry bag

§         ½” star tip (Ateco #824)

§         Standing mixer w/paddle attachment

§         Cooling racks

 

INGREDIENTS

 

§         1-2/3 cups all purpose flour

§         ¼ tsp salt

§         1 tsp ground cinnamon

§         12 tbsp unsalted butter, softened

§         ½ cup sugar

§         1 large egg yolk

 

DIRECTIONS

 

§         Set racks in the upper and lower thirds of the oven and preheat to 375’F

§         In a bowl combine the flour, salt, cinnamon – stir well to mix

§         In the bowl of a standing mixer use the paddle attachment to beat together the butter and sugar on medium speed until light and fluffy.

§         Add the egg yolk and continue beating until smooth

§         Lower the speed and beat in the flour mixture

§         Beat only until the mixture forms a dough.

§         Remove the bowl from the mixer and gibe a final mixing with a large rubber spatula

§         Using a pastry bag fitted with a ½ inch star tip (Ateco #824), pipe dough onto the prepared pans in 1-inch shells, leaving about an inch all around each cookie.

§         Bake the cookies for about 12 – 15 minutes, or until they are golden.

§         Slide the papers from the pans onto the cooling racks

 

Store the cookies between sheets of parchment or wax paper in a tin or plastic container with a tight fitting cover.