Ingredients:

  • 500g all-purpose flour
  • 250g vegetable shortening
  • 150g granulated sugar
  • 1 tbsp ground Mexican cinnamon (toasted)
  • 0.5 tsp fine sea salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 100g granulated sugar (for coating)
  • 2 tbsp ground cinnamon (for coating)

Instructions:

  1. Toast the cinnamon. Place the 1 tbsp of cinnamon in a small pan over medium heat for 2 minutes until fragrant and slightly darker.
  2. Mix the dry base. Sift the 500g flour, toasted cinnamon, and 0.5 tsp salt into a large bowl.
  3. Cream the fats. In a separate bowl, beat the 250g shortening and 150g sugar until velvety and smooth.
  4. Add the wet ingredients. Incorporate the 1 large egg and 1 tsp vanilla extract into the shortening mixture.
  5. Combine the dough. Gradually add the flour mixture to the wet ingredients. Note: Use your hands to press it together rather than stirring aggressively.
  6. Roll and cut. On a floured surface, roll the dough to 1/4 inch thickness and cut into desired shapes.
  7. Bake the cookies. Place on parchment lined sheets and bake at 350°F (180°C) for 15 minutes until the edges are just barely firm.
  8. Prepare the coating. While baking, mix the 100g sugar and 2 tbsp cinnamon in a shallow bowl.
  9. Coat the cookies. Allow cookies to cool for 5 minutes, then toss in the cinnamon sugar until fully covered in a shimmering layer.
  10. Cool completely. Transfer to a wire rack to set.