How to Cook Yummy Cinnamon Shortbread cookies

Cinnamon Shortbread cookies. Buttery Crispy Tea Cookies Tossed W/ Cinnamon & Sugar. As you probably already know, I adore Shortbread, any type, bar or cookie it doesn't matter. I am practically spending all my time making shortbread cookies for Christmas sharing this year.

Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended. The cookies may be rolled as thick or thin as you prefer. The baking time varies depending on the thickness of the cookies. You can have Cinnamon Shortbread cookies using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cinnamon Shortbread cookies

1. It's 1 of and 1/2 cups all purpose flour.
2. Prepare 2/3 cup of pure cane sugar.
3. It's 1 stick of softened unsalted butter cut into cubes.
4. Prepare 2 tbsp of Vanilla extract.
5. It's 1 of large egg.
6. Prepare 2 tbsp of ground cinnamon.
7. Prepare 1/2 teaspoon of baking soda.
8. It's 1/2 teaspoon of salt.
9. It's of Pure cane sugar to sprinkle on top before baking.

The thicker the cookies, the longer the baking time. The number of cookies may vary depending on the thickness of the cookies. If you have leftover cinnamon/sugar, sprinkle it over some eggs or buttered toast. Meanwhile, mix the remaining sugar with the remaining cinnamon.

Cinnamon Shortbread cookies instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Cream butter and sugar together untill mixed very well.
3. Mix flour into butter/sugar blend.
4. Mix in cinnamon,baking soda, and salt.
5. Mix in vanilla extract and egg.
6. Mix into a well incorporated dough (I used my hands to mix and knead the dough to ensure it was well mixed).
7. Roll dough a quarter inch flat in between two sheets of parchment paper (it's cleaner then a floured surface and still non stick) and removed top sheet and cut with cookie cutters.
8. Place cookies on sheet pan lined with parchment paper and sprinkle with cane sugar to your liking and bake for ten minutes....enjoy after cooling.

Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. So, I went ahead and made these shortbread cookie bars, because everybody needs a fail proof shortbread cookie recipe and, let's face it, bars are easier than cookies. I sprinkled these bars with a mixture of cinnamon and sugar, just to liven them up a bit. These were seriously the best shortbread cookies I've ever eaten.