Cinnamon Sables

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   1.

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   In the bowl of an electric mixer fitted with the paddle attachment, or in a food processor, beat the butter and brown sugar until smooth.

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   Then add one of the eggs and mix to combine.

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   Add the flour, cinnamon, and salt, and beat or pulse to form a dough.

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   Roll the dough to form one or two long cylinders about 2 inches in diameter, wrap them in plastic, and refrigerate for at least 30 minutes or as long as 3 days.

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   2.

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   Preheat the oven to 325F.

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   Line several baking sheets with parchment paper or nonstick liners.

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   3.

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    Beat the remaining egg in a bowl.

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    Pour about 1/4 inch of granulated sugar into a shallow dish.

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    Brush the outside of the dough log with the beaten egg, then roll the log in the sugar to coat it.

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    Slice 1/4-inch coins of cookie dough from the log, and arrange them on the prepared baking sheets.

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    4.

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    Bake until lightly browned around the edges and firm, about 15 minutes.

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    Let cool on the baking sheets.

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    These cookies will keep for 1 week, stored airtight at room temperature.

No additional tips available.