Cinnamon Shortbread

By

31 likes 19 klips

Be a smart cookie and make these tasty little treats for your next cookie swap or holiday gathering.

CAz4Fyrg8C Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

15 min

PT15M
Wait Time

--

PT0S PT35M
Cinnamon Shortbread

Ingredients

Makes 24
24 servings Makes

Instructions

Step 1

Preheat oven to 325F. In a stand mixer fitted with a flat paddle attachment, mix together butter, sugar, and vanilla extract on low speed.

Preheat oven to 325F. In a stand mixer fitted with a flat paddle attachment, mix together butter, sugar, and vanilla extract on low speed.

Step 2

Gradually add flour, a ¼ cup at a time, while the mixer is still running. Add ground spices.

Gradually add flour, a ¼ cup at a time, while the mixer is still running. Add ground spices.

Step 3

Increase speed to medium and mix until the dough is well incorporated and sticks together, about 5 minutes.

 Increase speed to medium and mix until the dough is well incorporated and sticks together, about 5 minutes.

Step 4

With a lightly greased rolling pin, poll out dough on a clean lightly floured surface. (Note: roll very quickly – the dough may stick to the pin.)

With a lightly greased rolling pin, poll out dough on a clean lightly floured surface. (Note: roll very quickly – the dough may stick to the pin.)

Step 5

Cut-out 24 circles with a 1 1/2″ cutter. Transfer unbaked cookies to a baking sheet.

Cut-out 24 circles with a 1 1/2″ cutter. Transfer unbaked cookies to a baking sheet.

Step 6

Top each cookie with the amount of pepita seeds desired. (Make a pattern, write initials, be creative!)

Top each cookie with the amount of pepita seeds desired. (Make a pattern, write initials, be creative!)

Step 7

Bake for 15 minutes or until the edges are golden brown.

Bake for 15 minutes or until the edges are golden brown.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Cinnamon Shortbread

Cinnamon Shortbread

By anniew

Be a smart cookie and make these tasty little treats for your next cookie swap or holiday gathering.

Prep Time

20 min

Cook Time

15 min

Wait Time

--

Ingredients

Makes 24

Instructions

Preheat oven to 325F. In a stand mixer fitted with a flat paddle attachment, mix together butter, sugar, and vanilla extract on low speed.

Step 1

Preheat oven to 325F. In a stand mixer fitted with a flat paddle attachment, mix together butter, sugar, and vanilla extract on low speed.

Gradually add flour, a ¼ cup at a time, while the mixer is still running. Add ground spices.

Step 2

Gradually add flour, a ¼ cup at a time, while the mixer is still running. Add ground spices.

 Increase speed to medium and mix until the dough is well incorporated and sticks together, about 5 minutes.

Step 3

Increase speed to medium and mix until the dough is well incorporated and sticks together, about 5 minutes.

With a lightly greased rolling pin, poll out dough on a clean lightly floured surface. (Note: roll very quickly – the dough may stick to the pin.)

Step 4

With a lightly greased rolling pin, poll out dough on a clean lightly floured surface. (Note: roll very quickly – the dough may stick to the pin.)

Cut-out 24 circles with a 1 1/2″ cutter. Transfer unbaked cookies to a baking sheet.

Step 5

Cut-out 24 circles with a 1 1/2″ cutter. Transfer unbaked cookies to a baking sheet.

Top each cookie with the amount of pepita seeds desired. (Make a pattern, write initials, be creative!)

Step 6

Top each cookie with the amount of pepita seeds desired. (Make a pattern, write initials, be creative!)

Bake for 15 minutes or until the edges are golden brown.

Step 7

Bake for 15 minutes or until the edges are golden brown.

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