Cinnamon Shortbread
Source of Recipe
The Art Of The Cookie
A purist's cookie, it is traditionally made without eggs (handy to
remember when you're out of eggs). Sometimes I make half a recipe and bake it
in an 8-inch round cake pan to cut into wedges.
2 c. all-purpose flour
3 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract
Preheat oven to 350 degrees.
In a small bowl, whisk the flour, cinnamon, nutmeg, and salt together;
set aside. In a large bowl, with an electric mixer on low speed, cream the
butter, sugar, and brown sugar together. Add the vanilla extract.
Gradually blend the flour mixture into the butter mixture. Press the dough
evenly into the bottom of a 9x13 greased pan. Decoratively score the dough with a
fork or small knife, if you wish.
Bake for about 20 to 25 minutes, or until golden
brown around the edges. Let cool completely before cutting into bars. Store
in an airtight container. Well-wrapped shortbread may also be frozen.
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