1 1/2 cups confectioner's sugar
1 cup softened butter or margarine
1 egg
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons active dry yeast
2 egg yolks for decorating the cards
1 1/2 cups confectioner's sugar
1 cup softened butter or margarine
1 egg
1 1/2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
2 teaspoons active dry yeast
2 egg yolks for decorating the cards
In a large bowl, combine the confectioner's sugar, butter or margarine, and beat well
Add the egg and vanilla extract, and mix until smooth
Add the flour, yeast, and cinnamon, and mix until just combined
Combine the mixture with the egg yolks, and mix until very smooth
Shape into a ball, wrap in plastic wrap, and refrigerate for 2-3 hours
Divide the dough in half, and keep one part refrigerated while working on the other
Roll out the dough to a thickness of about 1/4 inch (6 mm), and cut into rectangles about 10 x 7 cm
Place carefully onto baking sheets lined with parchment paper
Repeat the process with the remaining dough, and bake in a preheated oven at moderate heat for 10-12 minutes
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely
Wrap each cookie individually in plastic wrap, and store for up to 20 cookies
