Greek Butter Cookies (Koulourakia)

Make Cinnamon Infused Water (up to 2 days ahead)

1. Add water and cinnamon sticks to a small saucepan and bring to a rapid boil, over medium heat. Once the water has reduced by about ½ remove from heat. It's better to boil off too much water than not enough, you want the flavor of the cinnamon to shine through. If you do boil too much off, simply add cool water to bring to ½ a cup. Cool completely!
2. Using a mixer, fitted with a paddle attachment, cream the soft butter, vanilla and cane sugar mixing until smooth and combined on low. You don't want any chunks of butter remaining.
3. Whisk together in a large separate bowl; cake flour, all-purpose flour and baking powder.
4. With the mixer on low, add eggs to the butter mixture, then add the flour mixture alternating with a little of the cooled cinnamon water until it comes together and forms a soft, smooth dough. Preheat oven to 375°F and line a couple of baking sheets with parchment paper.
5. Using your hands or a 1 ½ tablespoon cookie scoop (makes the cookies come out pretty evenly) scoop a generous heaping portion of dough (about 1.5 oz or 45 grams) and place on parchment lined cookie sheet. Roll into ball and then into about 7" long ropes, form a "U" shape, then cross one side over the other and twist twice. Place twists onto parchment lined baking sheet, one inch a part.
6. Bake at 375°F (190° C) for 17-18 minutes for high altitude and about 20 minutes for sea level or until golden brown on the edges and bottom. Allow to cool completely on baking sheets. Store in airtight container on the counter up to 7 days or up to 3 months in the freezer.