Cinni Thins cookies

I was in the mood to make some cookies today! I thought it would be a nice surprise for the littles when they come home from school. These cookies come out wafer thin so you don't have to feel guilty by having more than one... or two... or..... ;-) I used soft white wheat in these cookies and they turned out fine. Make sure you use an ungreased (and unlined) baking sheet for these otherwise you won't be able to press them out with a glass. (They will want to stick to the bottom of the glass instead!) You will want to press the bottom of your glass into cookie dough before pressing it into the cinnamon sugar mixture the first time. The cinnamon sugar mix won't stick to your clean base. I used my smallest scoop (#60) to make these cookies. Don't try to put more than a dozen on a jelly roll pan. These cookies spread out while cooking.

Cinni Thins cookies

3/4 C butter, softened

1 1/4 C brown sugar

1 egg

1 tsp vanilla

1 3/4 C whole wheat pastry flour (soft white wheat)

1 tsp cinnamon

1/4 tsp salt

1 tsp baking powder

2 T sugar

1/2 tsp cinnamon

In mixing bowl beat butter and brown sugar until light and fluffy. Add egg and vanilla and beat until combined, scraping sides of bowl if necessary. In a separate bowl, combine flour, 1 tsp cinnamon, salt and baking powder. Pour all at once into butter mixture and stir to combine. Drop teaspoonfuls of dough onto an ungreased baking sheet. In a small bowl, combine sugar and 1/2 tsp of cinnamon. Flatten cookies with a glass dipped in sugar mixture. Bake at 375* for 7 minutes. Let cool on the pan for 5 minutes before transferring to a wire cooling rack.