This recipe comes from"Sweet Maria's Italian Cookie Tray" by Maria Bruscino Sanchez. It's a really neat book with some lovely Italian cookies. In general, Italian cookies are not as sweet as American cookies and are often drier, perfect for dipping in coffee, tea, hot chocolate or red wine.
These cookies are a cross between a sugar cookie and shortbread, are not very sweet, and very cinnamon-y. They were wonderful with hot chocolate after swimming in cold water all afternoon.
1/4 pound butter, softened
1/2 cup brown sugar
1 1/2 cups flour
1/2 teaspoon baking powder
2 teaspoons cinnamon
2 tablespoons brown sugar
Preheat oven to 375F. Cream butter and 1/2 cup brown sugar until light. Add the egg and mix until blended. Gradually mix in the flour and baking powder until a soft dough is formed. On a lightly floured surface, roll the dough into pencil-width ropes about 5 inches lomg. Combine cinnamon and sugar in a small bowl. Roll dough strips in the sugar mixture. Form an S shape and place each cookie on a parchment-lined cookie sheet, spacing cookies two inches apart. Bake for 12-15 minutes or until edges begin to brown.