• Preparation Time 20 minutes
  • Baking Time 15 minutes
  • Makes about 48 cookies
  • Freezing Excellent

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Ingredients

  • 2 tsp ground cinnamon
  • 1/3 cup granulated sugar
  • 3 eggs
  • 1 cup granulated sugar
  • 1/2 cup Crisco® Vegetable Oil
  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder

Serving Size: about 48 cookies

Directions

Serving Size: about 48 cookies

  • Preheat oven to 350°F (180°C). Grease or line cookie sheet with parchment paper.
  • Combine, in a small bowl, cinnamon and ⅓ cup (75 mL) sugar. Set aside.
  • Combine, in large bowl, eggs, 1 cup (250 mL) of sugar and oil. Add flour and baking powder. Mix well.
  • Use 1 tablespoon (15 mL) of dough for each cookie. Roll between palms to pencil-shaped roll, about 5" (12 cm) long. Shape each roll into an "S" or any other shape. Roll in cinnamon-sugar mixture. Place on greased or parchment paper lined cookie sheet.
  • Bake in preheated oven for 12 to 15 minutes, or until golden.

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