1 c. softened butter
5 tbsp. sugar
1 c. sugar
2-1/4 c. flour
1 tsp. vanilla
1 tbsp. cinnamon

Cream butter and sugar, then cut in flour. Add vanilla. In a separate bowl, mix 1 cup sugar and cinnamon. Roll dough into small finger shapes. Roll in sugar-cinnamon mixture and place on ungreased cookie sheets.

Bake 8 to 10 minutes at 375 degrees, or until lightly browned. Remove from sheet and re-roll in sugar-cinnamon mixture. Store in airtight container for up to a month.