1 cup butter, softened
½ cup powdered sugar
2 T milk
1 t vanilla
1 t ground cinnamon, divided
1½ to 1¾ cups all purpose flour
1 t baking powder
1 cup granulated sugar
1 square (1 ounce) semisweet chocolate, finely grated
Preheat oven to 325°F. Grease cookie sheets; set aside.
Beat butter, powdered sugar, milk, vanilla and ½ t cinnamon in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once. Gradually add 1½ cups flour and baking powder. Beat at low speed until well blended, scraping down side of bowl once. Stir in additional flour with spoon if dough is too soft to shape.
Roll tablespoonfuls of dough into 1¼" balls. Place balls 3" apart on prepared cookie sheets. Flatten each ball into 2" round with bottom of glass dipped in granulated sugar.
Bake 20 to 25 minutes or until edges are golden brown. Let stand on cookie sheets 3 to 4 minutes.
Meanwhile, combine granulated sugar, grated chocolate and remaining ½ t cinnamon in small bowl; stir to combine. Transfer cookies, one at a time, with spatula to sugar mixture; coat on both sides. Remove with spatula to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months
Makes about 2 dozen cookies