Homemade cinnamon cookies

Put the sugar and the butter in a large bowl and whisk using an electric mixer. It's better to leave the butter out of the fridge for a few minutes before using it, to allow it to soften.
Always start the mixer at a low speed and gradually increase it. Use circular motions to combine the materials easier. The end result should be a soft mixture.
At this point, lower the speed and add the brandy and the cinnamon. Mix until they are incorporated and then add the flour, one tablespoon at a time.

Once you have added half the flour, increase the speed again and continue adding the rest of the flour.
Finally, add the baking powder and mix for 1 more minute.

Sprinkle some flour on a clean, flat surface and also put some on your hands; place the dough from the bowl on the surface. Using an -also sprinkled with flour- rolling pin (or even a glass if you don't have one) flatten the dough to a 0.5cm/0.2inch thickness.

Using a 5cm/2inches diameter cookie cutter -or even a glass of the same diameter- cut the cookies from the dough and start placing them on a baking sheet/pan, on top of some baking paper.
You 'll need two sheets/pans, in order to leave enough space between the cookies (15 cookies will be placed on on each sheet).
Mold the remaing dough and flatten again to cut some the rest of the cookies from it.

Bake each sheet on preheated oven, in 180 degrees Celsius/360 Fahrenheit, in the middle rack, for 20 minutes. Allow the cookies to cool down for 10 minutes and sprinkle with custer sugar. Kali oreksi!