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Cinnamon Sugar Butter Cookies II
June 01, 2007

Wow. I was wary with all the reports of flat cookies, but these turned out fluffy and rounded, much like muffin tops as described by a previous reviewer. I did alter the recipe by using 2 cups whole wheat flour and the remaining balance using white flour. Chilled the dough for an hour before easily forming them into perfect balls. I also added about a teaspoon of cinnamon to the dough. Used a food processor to cream the sugar, and for the final addition of dry ingredients to wet, processed until just barely mixed. Yummy, yummy. Cake-like consistency with a crispy outside. Cinnamon lovers rejoice. Can't stop eating them. HELP! Evil recipe!

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