How to make a very crisp, crunchy cookie similar to ginger snaps, but with cinnamon. These are very fragrant when baking. Max came in the house as I was making these and said "Are you baking apple pie?" And before anyone asks, NO, YOU CAN'T LEAVE OUT THE CINNAMON. Found this one in "taste of home" magazine 1 cup butter softened (room temperature) 2 cups sugar 2 eggs 2 3/4 cups all purpose flour 1/3 cup ground cinnamon In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Combine flour and cinnamon; gradually add to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out to 1/4 ince thickness. Cut with a 2.5 inch star-shaped cookie cutter (or other shape). Place 1 inch apart on ungreased baking sheets. Bake at 350F for 15-18 minutes or until the edges are firm and bottoms are lightly browned (check after 10-12 minutes) Music by Jason Shaw www.youtube.com/user/audionautix Jason Shaw@audionautix.com

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