185g – Butter, softened
1 cup – Powdered sugar
2½ cups – All-purpose flour
1no – egg
1no – egg yolk
For Cinnamon Icing
¾ cup – Icing /confectioner’s sugar, sifted
1 tbsp – Water
1 tsp – Cinnamon
Place the butter and sugar in the bowl of a food processor and process until smooth. Add the flour, egg and yolk and process until a smooth dough forms. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 180ºC (355ºF). Roll out the dough between 2 sheets of non-stick baking paper until 5mm thick. Cut the dough into rounds using a 5cm-round cookie cutter. Place on baking trays lined with non-stick baking paper and bake for 10–12 minutes or until golden. Cool on a wire rack.
To make the cinnamon icing, combine the sugar, water and cinnamon and mix until smooth. Put the icing into a piping bag and pipe.