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Processor Cinnamon Cookies

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“Modeled on the traditional Mexican shortbread cookies, this is a vegan form. They are very tasty and crunchy once hardened, and keep quite well.”
READY IN:
30mins
YIELD:
30-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Process oil, sugar, and water until the sugar is completely dissolved.
  2. Add cinnamon, salt, and vanilla, and process again.
  3. Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
  4. When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
  5. Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
  6. Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
  7. Bake cookies at 350° F for approximately 15 minutes. Adjust for altitude as need be.
  8. Cool on wire rack, store in air-tight container or refrigerator. They will keep nicely for quite a while.

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