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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 30 |
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I love cinammon. It smells so tempting... And I love cookies! This cinammon shortbread does not require egg yolk like the other one. I didn't have nutmeg, so I used 1/1/2 tsp of cinammon, for half of the recipe. I omitted the vanilla extract from Ingredients:
2 cups all-purpose flour |
3 1/2 teaspoons ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
1 cup unsalted butter, softened |
1/2 cup sugar |
1/4 cup firmly packed light brown sugar |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350.
2. Grease 9 X 13 in rectangular pan.
3. In a bowl, whisk together flour, cinammon, nutmeg, and salt and set aside.
4. In another bowl, with electric mixer on low speed, cream butter, sugars.
5. Add vanilla extract.
6. Blend flour mixture into butter mixture gradually.
7. Press dough evenly into bottom of pan (I shapped it into circles).
8. Decoratively score the dough with a fork or small knife if desired.
9. Baki in center of oven from 20/25 mins,or until golden brown around edges.
10. Cool compeletely and cut into 2-by 21/2-in bars.
11. Store in airtight container.
12. WEll wrapped may be frozen.
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