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1
Line cookie sheets with parchment or foil.
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2
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
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3
Stir the flour and cinnamon together and set aside.
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4
Beat the butter and sugar in a bowl with an electric mixer that has a paddle attachment until soft and light, about 2-3 minutes.
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5
Beat in the eggs one at a time, beating smooth after each addition.
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6
By hand, use a rubber spatula to stir in the flour mixture.
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7
Scape the dough out onto a lightly floured work surface and fold the dough over onto itself 2 or 3 times until it's smooth.
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8
Roll the dough into a cylinder and divide it into 6 equal pieces.
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9
Cut each of the 6 pieces of dough in half, then in half again, making 24 pieces of dough in total.
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10
Roll one piece of dough into a rope about 20 inches long and join the ends to make it a circle.
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11
Place the circle on one of the prepared pans and puch into a frown or inch worm shape(still with space in the middle), then just push the dough in at random spots making an irregular shape to crinkle it.
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12
Continue with the remaining pieces of dough, placing 9 on each pan.
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13
Bake the raivas until they are slightly puffed, deep golden, and firm when pressed with a fingertip, about 12-15 minutes.(Change the position of pand from upper to lower rack at least once during baking).
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14
Slide the papers from the pans to racks, to cool the cookies.
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15
Store in a container for up to a week.
