Although we used our tried-and-true recipe for Classic Shortbread (we are quite devoted to it, you see), we did get this idea from a GoodFood Magazine recipe. The shortbread is made as always, the only difference being that once it comes of of the oven, cinnamon-sugar is sparkled over the top. This extra bit of spicy-sugariness literally ‘melts’ into the cookie, making for a fabulous new twist on a classic!
8 oz. butter, softened
½ cup sugar
2½ cups all-purpose flour
2 -3 tbs. cinnamon sugar
Preheat the oven to 300°F. Line two baking sheets with parchment. Stir together the butter, sugar, and flour to make a firm dough. Roll out to a thickness of ¼” on a lightly floured surface and cut into desired shape. Transfer the cookies to the baking sheets and prick each with a fork to stop from rising. Bake for 16-18 minutes, or until just golden.
Remove from the oven and sprinkle with cinnamon-sugar, then transfer to a wire rack to cool.