| 1 | Pre heat your oven to 325* |
| 2 | Beat the butter with the powdered sugar until creamy. Beat in the milk, vanilla and 1 tsp of the cinnamon. Continue to beat until light and fluffy. |
| 3 | Gradually add the flour, a little at a time. |
| 4 | Roll the dough into 1 1/4" balls and them place on greased cookie sheets. Pour the sugar into a bowl, and with a damp water glass dip the bottom of the glass into the sugar, and press each cookie with the sugared glass to flatten just slightly. Reserve the remaining sugar for after baking step. |
| 5 | Bake the Mexican Sugar Cookies for 20 to 25 minutes, until the edges are golden brown. Remove from the oven and let cool for 3 to 4 minutes. |
| 6 | While the cookies are baking, grate the chocolate into the sugar, and add in the remaining cinnamon and the colored sprinkles. Stir to combine. |
| 7 | After the cookies have cooled just a bit, transfer them one at a time to the chocolate sugar mixture and roll to coat each one. Continue with the rest of the batch. |
