Making the Cookies

• Preheat the oven by setting it to 350°F (175°C).
• Cream together the softened unsalted butter and granulated sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.
• Incorporate the schmand into the creamed mixture, blending well until fully combined.
• Whisk together the all-purpose flour, baking powder, and ground cinnamon in a separate bowl. Gradually add to the wet ingredients, stirring until just combined.
• Refrigerate the dough by covering the bowl with plastic wrap for at least 30 minutes.
• Scoop tablespoon-sized portions of dough and roll into balls. Place on a prepared baking sheet.
• Flatten each ball gently to ensure even baking.
• Bake the cookies for approximately 12-15 minutes until the edges turn a lovely, lightly golden color.
• Cool the cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
• Dust or drizzle cooled cookies with powdered sugar or icing.