Lancashire Tea Cakes

Sift the flour, cinnamon, and salt into a medium bowl. Use a wooden spoon to beat the butter and sugar in a medium bowl until creamy.

Mix in the dry ingredients to form a smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 400 degrees F. Butter a cookie sheet.

Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Use a 3 inch cookie cutter to cut out the cookies. Gather the dough scraps, re-roll, and continue cutting out cookies until all the dough is used.

Use a spatula to transfer the cookies to the prepared cookie sheet, placing them 2 inches apart. Bake for 15-20 minutes or until just golden. Transfer to racks to cool.