Butter-Cinnamon Cookies

• 1 pound, 1-2/3 ounces, weight All-purpose Flour
• 2/3 pounds, 7/8 ounces, weight Butter
• 4-1/2 ounces, weight 3.5% Fat Yoghurt
• 1 pinch Salt
• 4 Tablespoons Sugar
• 1 Tablespoon Cinnamon
• 1-7/8 ounces, weight Sugar Crystals

1. Sift the meal on your work space and make a hollow in its middle. Put the cold butter in small cubes on its edges. Put the yoghurt and the salt in the hollow. Chop the dough with a knife until there are only flakes left. Then knead it quickly into a smooth dough. Put it in your freezer for 10-15 minutes.
2. Roll half of the dough out to a 12-inch x 15-inch square.
3. Mix sugar and cinnamon and sprinkle half of it on the dough. Roll it up from the wider side. Put dough in your fridge for at least one hour. Do the same thing with the other half.
4. Preheat your oven to 375u0b0. Cut the rolled up dough into 0.2 inch wide slices and put them on a baking sheet with parchment paper. Sprinkle them with the sugar crystals and bake in the oven for 15 minutes.
5. Tip: you have to work very quickly with this dough because it gets too soft very easily.

flour, butter, salt, sugar, cinnamon, weight sugar

Taken from tastykitchen.com/recipes/desserts/butter-cinnamon-cookies/ (may not work)