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Cinnamon Petticoat Tails Cookies

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Recipe for petticoat tails cookies with cinnamon and butter, and many more cookies recipes.

For easier rolling, put the dough on a lightly floured sheet of waxed paper or parchment. Flour the top of the dough lightly and place another sheet of waxed paper or parchment on top. Roll gently to the 1/8-inch thickness. 

 

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 teaspoon almond extract
  • 1 egg
  • 3 cups sifted flour
  • powdered sugar
  • cinnamon

Preparation:

 

Heat the oven to 275° F. Grease a baking sheet or line with parchment paper or a silicone baking mat.

Cream butter and sugar until light. Add almond extract and egg; beat well.

With the mixer on low, bend in flour. Turn dough out onto a lightly floured board; knead until smooth. Roll out about 1/8-inch thick and cut into shapes.

Place on a greased baking sheet; prick with a fork. Bake at 275 degrees for about 20 minutes, or until lightly browned. While still warm, dust with powdered sugar and sprinkle with cinnamon.

Makes about 5 dozen cookies.

 

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