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Cooking Time: 20 minutes
Makes: About 3 dozen
Cinnamon Mixture1/4 cup (50 mL) granulated sugar1 tbsp (15 mL) ground cinnamonCookie Dough1 stick/1 cup (250 mL) CRISCO® All-Vegetable Shortening Sticks1 cup (250 mL) packed light brown sugar2 (2) large eggs, lightly beaten1 tsp (5 mL) vanilla extract3 cups (750 mL) ROBIN HOOD® All Purpose Flour2 tsp (10 mL) baking powder1/2 tsp (2 mL) salt1 (1) ground cinnamon
Cinnamon mixture:1. In a small bowl, combine granulated sugar and cinnamon; mix well. Set aside.Cookie dough:2. In a large bowl, combine shortening and brown sugar; beat at medium speed until well blended. Beat in eggs and vanilla extract until well blended.3. In a separate bowl, combine flour, baking powder, salt and cinnamon; add to shortening mixture; mix well.4. Turn dough onto sheet of waxed paper. Spread dough into 14 x 10-inch (36 x 26 cm) rectangle using rubber spatula or finger tips. Sprinkle with1/4 cup (50 mL) cinnamon mixture to within 1 inch (2.5 cm) from long edge. Roll up jelly-roll style, lengthwise, into log, using paper to help shape. Dust log with remaining cinnamon mixture. Wrap tightly in plastic wrap; refrigerate 4 hours or overnight.5. Heat oven to 350°F (180°C). Grease or line baking sheets with parchment paper.6. Slice dough 1/4 inch (5 mm) thick. Place on prepared baking sheets.7. Bake 18-20 minutes or until lightly browned on top. Cool on baking sheets 4 minutes; transfer to cooling racks to cool completely.
1. Kitchen Hint: Be careful when working with this dough. Since it is a stiff dough, it can crack easily when it is rolled. Roll the dough slowly and smooth any cracks with your finger as you go.
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Rating:
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