2 1/4 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1 c. lightly salted butter, room temperature
1 c. sugar
1 tsp. vanilla
Yolks of 2 lg. eggs
White of 1 lg. egg, slightly beaten
1/2 c. sugar mixed with 2 tsp. cinnamon

Mix flour, cinnamon and salt. In medium sized bowl, beat butter with sugar and vanilla until creamy; beat in egg yolks. Stir in flour mixture, 1/4 cup at a time, mixing well after each addition. Cover and refrigerate at least 1 hour until firm.

Heat oven to 375°F. On lightly floured surface roll dough to 13 1/2" x 10 1/2" rectangle. Cut dough lengthwise 6 times to make 7 (1 1/2" wide) strips; cut diagonally to make diamonds. Brush top of each cookie with egg white and sprinkle with sugar and cinnamon mixture. Transfer cookie to ungreased baking sheets and bake 8 minutes or until lightly browned. Do not overbake. Transfer to wire racks to cool. Makes 5 dozen.