1/2 lb. sweet butter, room temperature
1 egg yolk
1 tbsp. powdered sugar
1/2 tbsp. water
2 c. flour
1/2 tsp. cinnamon
1 1/2 to 2 c. (about) powdered sugar, sifted for dusting onto waxed paper

Cream the butter with an electric beater until light colored and fluffy. In a small cup, mix together the egg yolk and the tablespoon of powdered sugar. Stir in the vanilla and water. Beat this mixture into the creamed butter.

Sift the flour with the cinnamon. Gradually incorporate the flour with a spoon or spatula into the butter mixture. Dough should be slightly sticky. With floured hands, shape the dough into ovals, 2 inches long by 1/2 inch high. Place on ungreased cookie sheet. Bake at 300 degrees for 30 minutes. Cookies should not brown. Cool 2-3 minutes only. Roll warm cookies carefully in powdered sugar. Cool, then dust heavily with powdered sugar. Enjoy! Makes about 20 cookies; recipe may be doubled.