Ingredients
2 cups all-purpose flour
12 teaspoon salt
12 cup white sugar
12 cup butter, softened
1 teaspoon vanilla
1 egg, beaten
2 teaspoons ground cinnamon
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Record your recipes and experiments — organized cooking journal
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Sift together the flour, cinnamon, and the salt into a large bowl. Cut in the butter with a fork until mixture becomes crumbly. Add sugar and vanilla, and mix to a stiff paste. Mix in egg. Knead dough on a floured surface until smooth. Wrap in plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350*. Grease cookie sheets. Roll out dough thinly and cut into 24 rounds. Bake 12-15 minutes, or until lightly gold in color. Let cool on wire rack.