Name: Cinnamon-Spiced Shortbread
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 1/2 c. (3 sticks) unsalted butter, room temperature -; 1 c. (200 g.) granulated sugar -; 1 tbsp. warm water -; 1 tsp. pure vanilla extract -; 3 1/2 c. (420 g.) all-purpose flour, plus more for rolling -; 2 tsp. ground cinnamon -; 1 tsp. kosher salt -; 1/2 c. (100 g.) granulated sugar -; 1/2 tsp. ground cinnamon -; 1/2 tsp. ground nutmeg -; 1/4 tsp. ground cloves -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cinnamon-Spiced Shortbread

1. 1 1/2 c. (3 sticks) unsalted butter, room temperature -

2. 1 c. (200 g.) granulated sugar -

3. 1 tbsp. warm water -

4. 1 tsp. pure vanilla extract -

5. 3 1/2 c. (420 g.) all-purpose flour, plus more for rolling -

6. 2 tsp. ground cinnamon -

7. 1 tsp. kosher salt -

8. 1/2 c. (100 g.) granulated sugar -

9. 1/2 tsp. ground cinnamon -

10. 1/2 tsp. ground nutmeg -

11. 1/4 tsp. ground cloves -

How to cook deliciously - Cinnamon-Spiced Shortbread

1. Stage

Preheat oven to 350°. In the large bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, water, and vanilla on low speed until just combined (make sure that you don’t whip it!). In a medium bowl, sift flour, cinnamon, and salt and whisk to combine. With mixer still on low speed, slowly add dry ingredients to butter mixture, beating just until dough comes together in large clumps. Turn out dough onto a floured surface and shape into a flat disk. Wrap in plastic wrap and chill until cold, about 30 minutes.

2. Stage

On a floured board, roll dough to 1/2" thick. Cut with a large (3 1/2") star cutter or any other shape you like! Arrange dough on 2 parchment-lined baking sheets, spacing 1" apart.

3. Stage

Bake shortbread until edges just begin to brown, 20 to 22 minutes.

4. Stage

In a medium bowl, combine granulated sugar, cinnamon, nutmeg, and cloves.

5. Stage

As soon as cookies come out of the oven, generously sprinkle with sugar mixture. Let cool on sheets. Shake off any excess sugar mixture and serve warm or at room temperature.