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Cinnamon Twist Cookies Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Yield: Approximately 2 dozen cookies
Ingredients
Method Sift flour, baking powder and baking soda together in a large bowl. Add eggs, brown sugar, oil and vanilla. Form batter into 3- to 4-inch long rolls and twist each to form a knot. Dip into the white sugar and cinnamon mixture and bake on a floured cookie sheet at 190º C (375º F) for about 10 – 15 minutes.
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