Serves approx. 30 cookies

INGREDIENTS:

• 2 sticks unsalted butter, frozen


• 2 1/4 cups all-purpose flour


• 1/2 cup powdered sugar


• 1 tsp ground cinnamon


• pinch salt


• 1 tsp vanilla


• ice cold water as needed (approx. 1/4 cup)


• 1 cup powdered sugar


• 1 tsp ground cinnamon

PROCEDURE:

Preheat the oven to 300 degrees and use a large mixing bowl to combine 2 1/4 cups all purpose flour with 1/2 cup powdered sugar, 1 tsp of cinnamon and a pinch of salt and whisk that up.

Add 1 tsp of vanilla to that and use a box grater to grate 2 sticks of frozen butter right into the bowl. When you're done with that, use your fingers to incorporate the butter into the flour.

Once the butter is well incorporated you need to add a bit of ice cold water, a little at a time just like you would for a pie dough, to help the flour form a nice ball.

Once it has been shaped into a nice ball, pinch a little off of that ball and roll individual 1- 1 1/2 inch balls and place those onto a large, ungreased baking tray. You should be able to fit all of these on one large, heavy bottomed baking tray and then place that tray on the center rack of the 300 degree preheated oven.

While the cookies are baking in the oven, take a minute to make the cinnamon and sugar coating by using a smaller mixing bowl to combine 1 cup powdered sugar with 1 tsp ground cinnamon and whisk that up.

Depending on the size of the cookies you make, they'll need to bake for 20- 24 or 25 minutes and you'll want to spin the tray around once or twice while they're in there and then let them cool for a few minutes until they are cool enough to handle but still warm. Then roll those around in the cinnamon sugar and place them on a room temperature tray to completely cool down.

HINTS:

You can use cold butter instead of frozen butter, ,just cut it into small cubes or use a hand held pastry cutter to incorporate the stick of butter into the flour. If you do use a box grater with frozen butter, be careful when you get down to the end of the stick. The frozen butter idea works well for pie doughs as well.