Cinnamon Shortbread wraps up my cookie baking for the year. Ten flavours later it’s time to finally tidy up the kitchen from the fine dusting of flour and sprinkling of sugar hiding in every nook and cranny of the kitchen counter.
Toffee, Pinwheel, Chocolate Pistachio, Whipped, Lemon Cranberry, Espresso, Earl Grey, Honey Roasted Peanut, Pecan Thumbprint and Cinnamon made a good variety of flavours and interesting assortment of shapes and sizes.
This recipe for Cinnamon Shortbread is easy to make, crisp, buttery and after a slight adjustment to the original recipe has just the right touch of cinnamon.
By the time I got to this last flavour, ideas were running low on a different cookie shape. After going through a few cupboards and drawers, a floral shaped cookie cutter, the end of a wooden skewer and a quarter inch piping tip contributed to make a uniquely different shape.
2016…year of the Shortbread!
It wasn’t my intention to post this recipe therefore no pictures on method of preparation. However, this shouldn’t dissuade even the most inexperienced baker. Few ingredients and easy preparation produce a delicious cookie that is great for retaining any shape imaginable.
1 cup unsalted butter, room temperature
1/2 cup icing sugar, sifted
1 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup corn starch
1/2 teaspoon salt
1 teaspoon cinnamon
- Sift together flour, salt, cinnamon and corn starch.
- Beat butter, sifted icing sugar and vanilla until well mixed and fluffy.
- Add flour mixture to butter mixture and beat at low speed until dough comes together.
- Refrigerate dough until firm, about 30 minutes.
- Roll dough to 1/4 inch thickness, cut into desired shapes and place on parchment lined cookie sheets.
- Place in refrigerator for 15 minutes before baking.
- Bake in a preheated 350 degree F. oven for 15 minutes or until edges begin to show a little colour.
- Cool on wire rack.
- Freeze very well.
An unlikely trio…