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CINNAMON SHORTBREAD COOKIES

(Serves not enough!)

One of our customers brought us in some shortbread cookies over the holidays, and I just had to have the recipe.   They were scrumptious!  The recipe is adapted from a Land-O-Lakes Butter recipe.  Thank you, Curtis! 

Preparation Time: 15 minutes
Baking Time: 22 minutes

Ingredients for a single batch:
Shortbread:
1 ½ - Cups Flour
   (1 - cup organic white flour and ½ - cup whole wheat flour)
Ύ - Cup Powdered Sugar
½ - Cup Cake Flour
1 - Cup Butter, (2 sticks softened)
½ - Teaspoon Ground Cinnamon

Topping:
1 - Tablespoon Sugar
1/8 - Teaspoon Ground Cinnamon

Preparation:
•        Heat oven to 325.
•        Beat butter and sugar in a large mixing bowl at high speed for 4 minutes
•        Add dry ingredients slowly and mix at low speed for 4-6 minutes
•        Turn out dough onto a lightly greased cookie sheet
•        Press and roll out dough evenly to about ½ inch thickness
•        Mix Sugar and Cinnamon and sprinkle over dough
•        Cut dough into squares but do not separate
•        Prick each square several times with a fork
•        Bake in oven for 22 minutes, or until light golden brown
•        Set cookie sheet on cooling rack and cut squares again while still warm

It’s definitely worth making a double batch.  It will fill up the cookie sheet!  Enjoy!