OK, in the original recipe these are called Mexican cinnamon cookies, I assume because of their similarity to Mexican wedding cakes, but since I make them with Vietnamese cinnamon, I decided to change it. It felt like the right thing to do.
You should make them with Vietnamese cinnamon too, if you can get it. It is the strongest boldest, and spiciest of the cinnamons.
Also, consider doubling the recipe. These don’t last long.
P.S. I know it’s the 10th, but this is officially the day 9 Christmas countdown cookie. Look for day 10 later tonight.
Vietnamese Cinnamon Cookies
- 12 T. butter
- 1/2 cup sugar
- 1/4 tsp. salt
- 3 1/2 tsp. Vietnamese cinnamon
- 2 egg yolks
- 1 3/4 cups flour
- 1 c. powdered sugar
- Cream the butter, the 1/2 cup sugar, 1/4 tsp salt, and 1 1/2 tsp. of the cinnamon until light and fluffy.
- Beat in the egg yolks until well blended.
- Stir in the flour until just blended.
- Roll the dough, which should be fairly stiff, into a 14 inch long log.
- Wrap it in plastic and refrigerate for at least 1 hour.
- Preheat the oven to 350.
- Slice the dough log into 1/4 inch thick rounds and arrange them on a parchment-lined cookie sheet.
- Bake 17 minutes, or until cookies are pale golden brown.
- While cookies are baking, mix the remaining 2 tsp, cinnamon with the powdered sugar.
- While cookies are still warm, toss them in the cinnamon/powdered sugar mixture to coat them and set them on a cooling rack.