Ingredients
2 Cups sugar
1 1/2 C butter, softened
2 eggs
2 Tablespoons cinnamon
2 2/3 Cups Flour
1 1/2 cartons Cool Whip
Directions
Into large bowl put first four ingredients and 2 Cups flour.
Mix on low sped with electric mixer till well mixed.
Mix additional 3 minutes on medium or until very light and fluffy.
Stir in remaining flour.
Spread 1/3 Cup dough on 9 inch waxed paper circles.
Bake 8 to 12 minutes in 375 oven.
Cool slightly, and remove paper.
Cool completely.
Layer with whipped topping between layers.
Notes
Refrigerate at least 3 hours before serving for softer cookies and easier cutting - overnight is even better. Icing with whipped topping as well is good - I like it with chocolate sprinkles on top after icing. Make sure you have *lots* of waxed paper before starting this.
