Twisted Cookies

I used to make these cookies a lot when my son was young; he loved the different shapes I would make. They are NOT a super-sweet cookie.

• Ready In: 25 mins
• Yields: 60 cookies

Ingredients

• 1⁄2 cup white sugar
• 1  tablespoon ground cinnamon
• 3  extra-large eggs
• 1  cup  packed brown sugar
• 3⁄4 cup canola oil
• 2  teaspoons baking powder
• 3  cups all-purpose flour

Directions

1. Preheat oven to 375F; have ready cookie sheets lined with parchment paper.
2. Put white sugar and cinnamon in the bowl of your food processor, fitted with the steel blade.
3. Pulse quickly, just until mixed, then empty mixture onto a pie plate.
4. Now put the eggs, brown sugar and oil into the bowl of your food processor and pulse for a few seconds, until blended.
5. Add baking powder and flour to mixture and pulse just until the flour disappears-- it is important not to overprocess or the cookies will be tough.
6. Use about 1 tbsp of this dough to form cookie into the twist of your choice-- I used to form capital letters when my son was young, making alphabet cookies.
7. Roll cookies in cinnamon-sugar mixture and place on prepared cookie sheets.
8. Bake in preheated oven for 12 to 15 minutes, or until lightly browned-- if you've made fairly large twisted cookies, you'll likely need the full 15 minutes.