Miss V picked this out of her YCA Binder for dessert, as with all YCA recipes you; Read It!, Place It!, Create It!
1 cup confectioner's sugar
1 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
1 tsp ground cinnamon
2 1/2 cups sifted all-purpose flour
Additional 3/4 to 1 cup confectioner's sugar for rolling
Measuring cups and spoons
Preheat oven to 350 degrees. Coat cookie sheet with cooking spray.
Cream together 1 cup confectioner's sugar and butter. Add vanilla, almond and cinnamon.
Add flour and mix well. Dough will get stiff.
Using a tablespoon of dough, roll unto balls and place 2 inches apart on a cookie sheet. You can also make crescent shapes by rolling dough into a long rod pinching off a bit at a time, and curve into a half-moon shape.
Bake for 15 minutes.
Let the cookies cool for 5 to 7 minutes.
Place confectioner's sugar in a flat dish or bowl and roll the balls to coat.
Makes about 3 1/2 dozen cookies.