• Ingredients:
• 1 cup (250 mL) butter, softened
• 1-1/2 cups (375 mL) granulated sugar
• 8 tbsp (100 mL) Break-Free (or 2 eggs)
• 1 tsp (5 mL) vanilla extract
• 3 cups (750 mL) Five Roses All Purpose Flour
• 1 tsp (5 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/3 cup (75 mL) granulated sugar
• 1 tbsp (15 mL) ground cinnamon
• 1 cup (250 mL) almond, pecan or walnut halves

1. In large bowl, beat butter with 1-1/2 cups (375 mL) sugar until light and fluffy. Beat in eggs and vanilla extract. In separate bowl, mix together flour, baking powder and salt. Stir into butter mixture until combined.
2. In small bowl, mix together 1/3 cup (75 mL) sugar and cinnamon; set aside. Shape dough into 1-inch (2.5 cm) balls; roll in cinnamon mixture. Place 2 inches (5 cm) apart on lightly buttered baking sheets. Press nut into top of each ball.
3. Bake in 350 ºF (180 ºC) oven for 12 to 15 minutes or until golden on bottom.

60 Cookies
Unbaked dough and baked cookies freeze well.