Cinnamon-Spiced Shortbread
 Total Time |
|---|
| 52 minutes |
Ingredients - Shortbread
1.5 cups unsalted butter
200 g granulated sugar
1 Tbsp warm water
1 tsp vanilla
420 g all-purpose flour
2 tsp cinnamon- 1 tsp salt
Ingredients - Sugar Coating
- 100 g granulated sugar
- 0.5 tsp cinnamon
0.5 tsp nutmeg
0.25 tsp cloves
Cookware
- 1 stand mixer
- 1 plastic wrap
- 1 large (3 1/2") star cutter
- 1 parchment
- 1 baking sheets
- 1 medium bowl
Instructions - Shortbread
Step 1
Shortbread: Preheat oven to 350°F. In the large bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter, granulated sugar, warm water, and vanilla on low speed until just combined (make sure that you don’t whip it!). In a medium bowl, sift all-purpose 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.
Step 2
Turn out dough onto a floured surface and shape into a flat disk.
Step 3
Wrap in plastic wrap and chill until cold, about 30 minutes.
Step 4
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.
Step 5
Bake shortbread until edges just begin to brown, 20 to 22 minutes.
Instructions - Sugar Coating
Step 6
In a medium bowl, combine granulated sugar, cinnamon, nutmeg, and cloves.
Step 7
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.
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