Spend some time on water: Planning a little river float trip for August, hopefully with M+J.
Do a No Spend Month challenge: In progress... since April was much more expensive than planned (expected: paid taxes, unexpected: new fence, new roof, and the air conditioner repair man is coming tomorrow!) this month seems like the perfect time to save more than usual.
2 cups all-purpose flour
1.5 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter at room temperature
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon cinnamon
1 large egg lightly beaten
Preheat the oven to 325˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the flour, cinnamon, baking powder, and salt and set aside. In the bowl of an electric mixer, cream together the butter and sugar on medium-high speed until lightly and fluffy, 3-4 minutes, scraping down the bowl as needed. Blend in the egg and then the egg yolk, beating well after each addition. Blend in the vanilla until incorporated. With the mixer on low speed, blend in the dry ingredients just until incorporated and a dough is formed. Dough will be dry and sticky.
Divide the dough into two halves and shape into two logs, 1 1/2 inches wide, on the tray. In a small bowl, combine the sugar and cinnamon for the topping and stir to blend well. Lightly brush the tops of the logs with the beaten egg, and sprinkle generously with some of the cinnamon sugar mixture.
Bake for 40 minutes, rotating halfway through baking. Top should be golden brown and slightly firm. Remove from oven and cut logs into 1 inch slices, then return to tray and sprinkle with more of the cinnamon sugar mixture. Bake an additional 10-15 minutes, until crisp and golden.