Shape into flat disk, cover tightly and refrigerate for 1 hour.
Grease large cookie sheet or line with parchment paper. Preheat oven to 325°F.
Shape dough into 24 one-inch balls and roll in cinnamon-sugar. Place 2″ apart on cookie sheet.
Bake 10-12 minutes or until edges are set. Switch position of pan(s) halfway through baking for even heat distribution. Remove from oven; cool two minutes before transferring to rack to cool. Store in airtight container.
Yield: 24 cookies.