17
Jul
10

Recipe of the Week

Cinnamon Shortbread Cookies

These cookies are very adaptable. If you prefer chewy cookies, roll them thick; if you like your cookies crispy, roll them thin. Cut them into shapes appropriate to the season, and sprinkle with colored sugar before baking for a festive touch. Note: You can easily mix the dough in a mixer, rather than using a food processor. Makes about 30 cookies.

1 cup flour
1-1/2 teaspoons cinnamon
pinch salt
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1 egg yolk
2 tablespoons sugar

Preheat oven to 350 º; lightly grease baking sheets.

Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended. Remove to a small bowl. Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy. Add egg yolk and process about 10 seconds to blend. Add flour mixture and pulse six to eight times, just until blended. Wrap dough in plastic wrap and chill at least one hour or overnight. (Dough may also be frozen up to a month.)


Roll out dough, half at a time, to 1/8-inch thick. Cut with cookie cutter and place cookies two inches apart on baking sheets. Sprinkle with sugar. Bake seven to eight minutes until firm and just beginning to darken at edges. Cool on wire racks.

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