Spanish Sand Cookies

Buttery cutout cookies dusted with a cinnamon sugar topping.

For the cookies:
1 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon salt

For the topping:
2 tablespoons sugar
1/4 teaspoon cinnamon

Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Sift together the flour, cinnamon, cardamom, cloves and salt; add to the creamed mixture, mixing well. Gather the dough together and wrap in plastic. Refrigerate at least 1 hour for easier rolling. Preheat oven to 375 F. Roll out the dough between sheets of lightly floured plastic wrap to about 1/3-inch thickness. Cut with cookie cutters and place on ungreased baking sheets. Combine the sugar and cinnamon; sprinkle over the top of the cookies and bake 12 to 15 minutes, until light golden. Transfer to wire racks to cool.

Servings: 36
Servings: 36
Country of Origin: Spain

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