Thin, crisp, and not-too-sweet with a strong hint of cinnamon.
*Make the dough at least a few hours ahead of time (longer is okay) and store in the refrigerator or freezer. Then preheat the oven, and “roll, slice & bake.” You can reduce the calories by using a plant sterol or canola spread in place of the butter, but the results will not be quite as crisp. You can compensate by baking the cookies slightly longer.