Cinnamon cookies

Yield: About 30 cookies

• 1 cup all-purpose flour

• 1 § teaspoons ground cinnamon

• Pinch salt

• 8 tablespoons (1 stick) unsalted butter,

softened

• § cup firmly packed light brown sugar

• 1 large egg yolk

• 2 tablespoons granulated sugar

Directions:

1. Sift flour, cinnamon and salt together into a bowl or onto a sheet of waxed paper.

2. In a large mixing bowl, beat butter and brown sugar together until light and fluffy. Add egg yolk and beat until light. Add flour mixture and blend well. Cover and chill cookie dough in refrigerator at least 1 hour or up to overnight.

3. Preheat oven to 350 degrees. Lightly grease 2 baking sheets.

4. Divide dough in half. On a lightly floured surface, roll out half of dough ¹⁄8-inch thick. Use a 2½-inch cookie cutter to cut out cookies and place them 2 inches apart on the prepared baking sheets. Repeat with the second half of dough. Sprinkle cookies with granulated sugar.

5. Bake in the center of the oven 7 to 8 minutes, or until firm and just beginning to brown around the edges (you may have to do this in 2 batches). Transfer to a wire rack and let cool. Store in a tightly covered container.

Per cookie: 62 calories; 3 g fat; 2 g saturated fat; 14 mg cholesterol; 1 g protein; 8 g carbohydrate; 4 g sugar; 1 g fiber; 79 mg sodium; 7 mg calcium

—Recipe from “Crabtree & Evelyn Cookbook”