The dough for these cookies appeared to be really dry, so I added about 1/4 cup of fat-free vanilla yogurt. My cookies turned up crunchy in the outside and soft in the inside. Also, instead of the cinnamon, I used all-spice or vanilla or cloves/nutmeg/ginger. Really yummy!

This is a traditional and vintage cookie recipe. It's been made in my family for generations. It is intended to be wafer thin and light and airy. Generally we have always divided the dough into rolled logs about 1.5" wide. Wrap in wax paper and chill for hours or overnight. Slice thin wafers off chilled rolls. Approximately a 1/8 to 1/4" thick. Put on parchment. Bake. However, I do find the small rolled ball technique better. Take a small piece of wax paper, place on top of ball, and flatten with bottom of glass. Thin is best. This wax paper allows to be pressed and done without sticking. We always painted with egg white and sprinkled with colored sprinkles for the holidays. Always a huge hit and definitely made every Christmas sine the early 1900's in my family. These cookies are intended to be dissolve in mouth deliciousness!