Ingredients
1 c butter, softened
3/4 c sugar
1 egg
2 c all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
Preparation
Beat butter and sugar in large bowl with electric mixer at medium speed until creamy. Add egg; beat until fluffy. Stir in flour, baking powder, salt and cinnamon until well blended. Shape dough into disc; wrap tightly with plastic wrap. Refrigerate about 2 hours or until firm. Preheat oven to 350. Roll small portion of dough to 1/4 in. thickness on lightly floured surface with lightly floured rolling pin. (keep remaining dough wrapped in fridge) Cut out dough with 3 inch cookie cutters (if desired). Decorate with colored sprinkles, white sugar, or cinnamon; place on ungreased baking sheets. Repeat with remaining dough. Bake 7 to 9 minutes or until edges are lightly browned. Cool on cookie sheets about 1 minute; remove to wire racks to cool completely. Store in airtight container. If not using cookie cutters, just place teaspoon size balls on pan and follow remainder of recipe.
