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No chilling time for the dough makes these easy cinnamon cookies a snap to prepare. Bake them until barely colored for a chewier cookie or until nicely golden for crispy, melt-in-the-mouth texture.

For more flavor, add the optional chopped nuts (I don't bother). I shape them on the small side to keep them elegant enough for tea time, but you can make them larger if you prefer.

See Also

Almond Ghoribas

Ghoriba with Coconut

Ghoriba with Toasted Sesame Seeds