2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup shortening
1 egg
1 cup milk
1/2 cup dry bread crumbs
1/2 cup butter
3/4 cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 tablespoons milk
2 teaspoons white sugar
2 eggs
1/2 teaspoon vanilla extract
1 cup confectioners' sugar
In a large bowl, combine flour, salt, cinnamon and shortening. Stir well and set aside for 1 hour, or until dough is elastic and easily fluffed.
In a large bowl, mix egg, milk and bread crumbs. Gradually stir flour mixture into egg mixture. Cover and refrigerate dough for at least 2 hours, or longer.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
On a lightly floured surface, divide dough in half. Roll each one inch thick into a loaf. Place onto prepared cookie sheets lined with parchment, and place two inches apart on prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until bottom is lightly browned. Remove from baking sheets to cool on wire racks.
In a bowl, beat egg yolks until foamy. Beat in sugar, then stir in baking powder and cinnamon. Continue beating until well mixed. Fold in milk, and stir until all is thoroughly combined. Spread mixture evenly into prepared cookie sheets.
Bake 8 to 10 minutes in the preheated oven, until golden. Let stand a few minutes before removing from cookie sheet. Cool for a few minutes on wire racks.
In a small saucepan, combine eggs, 1/2 cup of milk, 1/2 teaspoon of cinnamon, 2 tablespoons of milk, 2 teaspoons of vanilla extract and 2 tablespoons sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to medium-low and cook, stirring constantly, until mixture thickens and coats the back of a metal spoon.