Bunny Doodle Cookies

1 box CinnaBunnies cereal (enough for 2 ½ -3 cups ground)
1 cup (2 sticks) butter or organic vegetable shortening
1½ cups granulated sugar
2 large eggs
2 tsp. vanilla
1¼ cups flour
2 tsp. baking soda
2 tsp. cream of tartar

3 tbsp. granulated sugar
1 tbsp. ground cinnamon

1. Preheat oven to 375°F (190°C).
2. Process CinnaBunnies in food processor until very finely pulverized 
   (it’s ok if there are some slightly larger particles mixed in).
3. In a mixing bowl, cream shortening together with 1½ cups sugar.
4. Beat in eggs until well mixed, and add vanilla.
5. Sift together flour, cream of tartar, and baking soda; combine with the ground cereal and mix gradually into the creamed ingredients until well blended.
6. For these cookies, it is better to mix by hand with a wooden spoon than to use a stand mixer; the cookies will be lighter in texture.
7. In a small bowl, mix the 3 tbsp. sugar and 1 tbsp. cinnamon together.
8. Roll dough into walnut-sized balls and then roll these in the cinnamon sugar.
9. Place on ungreased cookie sheet, spaced 1-2 inches apart.
10. Bake at 375° for 8 minutes exactly. Edges should be slightly browned and tops beginning to crack.
11. Cookies will be very fragile until set; place pan on wire rack to cool, then remove cookies with spatula.
12. These cookies will keep well for several days in a tightly closed cookie tin – but most likely they’ll be eaten too quickly to store!

Yield:  36 cookies