Mexican Cinnamon Cookies

Ingredients:
1 3/4 cup flour
1/4 teaspoon salt
3/4 teaspoon baking powder
2 teaspoons Mexican cinnamon if available or regular cinnamon
1/2 cup vegetable shortening or lard
3/4 cup sugar
1 egg
1 to 2 tablespoons of milk
CINNAMON SUGAR MIXTURE:
1/2 cup sugar
2 teaspoons cinnamon

Directions:

Preheat the oven to 350°
Stir together the flour, salt, baking powder and cinnamon and set aside.
In a medium bowl, beat the vegetable shortening or lard with a mixer until smooth.
Slowly beat in the 3/4 cup sugar until smooth.
Beat in the egg and 1 tablespoon of milk, mixing until light and fluffy.
Slowly beat in the flour mixture.
In a small bowl stir together the cinnamon sugar mixture and set aside.
On a lightly floured surface knead the dough briefly until it holds together. Divide the dough into 2 equal parts. Return 1 part to the bowl.
On the lightly floured surface shape the other piece of dough into a log, and with the palms of the hands roll it back and forth until it is about 12-inches long. With a sharp knife cut the log into slices. Roll each slice in cinnamon sugar mixture and place on an ungreased cookie sheet about 2-inches apart.
Place cookie sheet in a preheated 350°F oven, and bake until done, about 9 to 10 minutes.
Place on a wire rack to cool.