Processor Cinnamon Cookies

• 34 cup oil (omega 3 canola or sunflower would be fine)
• 34 cup light cane sugar
• 13 cup water
• 1 tablespoon cinnamon
• 12 teaspoon salt
• 1 tablespoon vanilla extract
• 3 14 cups unbleached white flour

1. Process oil, sugar, and water until the sugar is completely dissolved.
2. Add cinnamon, salt, and vanilla, and process again.
3. Adding a little at a time, blend in up to 3 1/4 c unbleached white or all-purpose flour, processing between each addition.
4. When the dough is firm but elastic, neither falling apart nor stiff, stop adding flour.
5. Wrap the dough in plastic wrap in a tubular form and chill overnight or freeze until firm.
6. Cut 1/4 inch slices through the wrap with a sharp knife, discard the wrap peelings.
7. Bake cookies at 350 F for approximately 15 minutes.
8. Adjust for altitude as need be.
9. Cool on wire rack, store in air-tight container or refrigerator.
10. They will keep nicely for quite a while.

oil, light cane sugar, water, cinnamon, salt, vanilla, unbleached white flour

Taken from www.food.com/recipe/processor-cinnamon-cookies-399181 (may not work)