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Swiss Cinnamon Crisps

kept bytihleigh
recipe bySerious Eats

Store the cookies up to 2 weeks in an airtight container.


3 cups unbleached all-purpose flour
1 teaspoon kosher salt
1 tablespoon ground cinnamon
1 cup (2 sticks, 8 ounces) unsalted butter, softened
1/2 cup light or dark brown sugar (I used dark)
3/4 cup granulated sugar
1 egg
1 teaspoon pure vanilla extract
Finely grated zest of 1 lemon
1 egg
2 tablespoons milk
1/4 cup granulated sugar
1 tablespoon ground cinnamon



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