Description: These cookies are slightly sweet, with a delicate texture. The cinnamon sugar topping provides the perfect complement, but can be omitted. If you're making animal shapes, you might want a spoonful of currants to use for eyes.
- 3 tablespoons Sugar
- 1 teaspoon Cinnamon
- 1 cup Unsalted butter, softened
- 2/3 cups Packed Light Brown Sugar
- 1 Large Egg Yolk
- 1 teaspoon Vanilla Extract
- 1 1/2 cup All-Purpose Flour
- 1 cup Whole Wheat Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
Prep Time: 3 hours
Total Time: 3 hours 10 minutes.
Stir together and set aside:
Cream together until light and fluffy:
Packed Light Brown Sugar
Whisk together then add:
Mix just until all ingredients are well blended. Chill dough for 3-4 hours before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4" thickness. Cut out with your favorite Ann Clark cookie cutter.
Whisk until frothy:
1 large egg white
Lightly brush beaten egg white on the cookies and sprinkle with cinnamon sugar mixture. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets and then transfer to a wire rack to cool completely.