From my story Yes, Virginia…
½ cup (1 stick) Butter (or butter substitute – I use Earth Balance sticks)
¼ cup Confectioner’s Sugar
¼ cup plus 2 tbsp Granulated Sugar
½ tsp Vanilla extract
1 ¾ cup plus 1 tbsp All-purpose flour
¼ cup Cake Flour
¼ tsp Salt
¼ cup granulated sugar (for sprinkling)
2 tsp cinnamon (for sprinkling)
In the bowl of a stand mixer fitted with paddle attachment, cream the butter on medium high with the sugars until lightened, approximately 3 minutes.
Stop the mixer and scrape down the bowl and paddle. Add the egg and vanilla and beat on medium high until combined.
Stop the mixer and scrape down the bowl and paddle. Add the flours and the salt and mix on low until the dough pulls together into a ball.
On a lightly floured board form the dough into a “brick” approximately 2 ½”x 5”. Wrap the brick and freeze for approximately two hours or overnight.
To form the cookies, use to large hole side of a box grater to shred the dough “brick”. Arrange the shreds into two to three inch rounds on parchment-lined cookie sheets. Mix together the cinnamon and sugar and sprinkle lightly over the cookies.
Bake in a preheated 350˚F oven for 6 to 8 minutes.
Cool completely on racks before serving.