Cinnamon Cookies

48 cookies SERVINGS

These crisp cinnamon-sugar coated cookies are perfect with a hot cup of tea on a cold winter’s day.

Ingredients

675 ml or 2 3/4 cups all-purpose flour
10 ml or 2 tsp cream of tartar
5 ml or 1 tsp baking soda
2 ml or 1/2 tsp salt
250 ml or 1 cup vegetable shortening or soft shortening
375 ml or 1 1/2 cups granulated sugar
2 eggs
250 ml or 1 cup All-Bran Buds* cereal
30 ml or 2 tbsp granulated sugar
10 ml or 2 tsp ground cinnamon

Directions

1. In medium bowl, mix together flour, cream of tartar, baking soda and salt. Set aside.

2. In large mixing bowl, beat together shortening, 375 mL (1 1/2 cups) sugar and eggs. Mix in cereal. Stir in flour mixture until combined.

3. Measure 15 mL (1 tbsp) and shape into balls. In small bowl, mix 30 mL (2 tbsp) sugar and cinnamon. Roll balls in mixture to coat completely. Place about 5 cm (2 inches) apart on baking sheet coated with non-stick cooking spray. Flatten with tines of fork.

4. Bake at 200°C (400°F) for about 10 minutes or until light brown. Let cool for 2 minutes then remove to wire racks and cool completely. Store in airtight container.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.