Directions

• In a small bowl, cream butter and sugar until light and fluffy. Add
• eggs, one at a time, beating well after each addition. Beat in
• extract. Combine the flour, baking powder, salt and cinnamon;
• gradually add to creamed mixture and mix well. Refrigerate for 1
• hour or until easy to handle.
• Divide dough in half. On a lightly floured surface, roll out one
• portion to 1/8-in. thickness; cut with a floured 2-1/2-in. round
• cookie cutter. Roll out remaining dough; cut with a 2-1/2-in.
• floured doughnut cutter so the center is cut out of each cookie.
• Place 1 in. apart on ungreased baking sheets. Bake at 350° for
• 8-10 minutes or until edges are lightly browned. Remove to wire