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Cinnamon Shortbread




Source of Recipe


Internet


List of Ingredients




1/2 cup, plus 2 tablespoons, unsalted butter
2 cups self-rising cake flour
1/2 cup, plus 1 teaspoon, cinnamon-sugar

Preheat oven to 325 F.

Let butter come to room temperature and cut into small pieces. Place flour in bowl of an electric mixer and add 1/2 cup cinnamon-sugar. Process briefly. Add butter and continue to mix on medium speed until small clumps begin to form. Add 1 tablespoon cold water and continue to mix until the dough comes together in a smooth ball.

Place dough in an ungreased 9-inch pie pan. Press down firmly to make a uniform layer. Using a butter knife, smooth the top. Sprinkle 1 remaining teaspoon cinnamon-sugar on top. Score dough into 16 wedges and then prick each wedge 3 times with a fork.

Bake 40 minutes. Remove from oven. While still warm, cut into wedges with a small, sharp knife. Let cool completely. Store in a tightly covered tin.

Yields 16 cookies.



Recipe