Cinnamon Shortbread Recipes

CINNAMON SHORTBREAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the butter with 50g of the sugar and the vanilla. Mix the flour, ground rice and ½ tsp cinnamon, then mix this into the butter mixture - you may need to finish with your hands. Roll out to just under 1cm thick between 2 sheets of baking parchment, then lift the bottom sheet of baking parchment onto a baking tray. Bake for 10-15 mins until golden and crisp looking.
• Meanwhile, mix the remaining sugar with the remaining cinnamon. Remove the shortbread and leave to firm up for 1-2 mins, then slice into long shard shapes with a knife. 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. Cover until ready to serve.

CINNAMON SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees; 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.

VALENTINE CINNAMON SHORTBREAD COOKIES

Steps:

• Mix room softened butter with sugar and vanilla.
• Combine cinnamon with salt and flour. Add to butter mixture and mix until it forms a dough.
• On waxed paper press a small amount of dough into a heart shaped cookie cutter. If using M&Ms decorate after placing cookie dough on an ungreased cookie sheet.
• If using red cinnamon heart candies, place undecorated cookies on an ungreased cookie sheet in a 325 degree oven. Remove after 5-7 minutes and decorate with red cinnamon heart candies. Place back in oven and finish baking. This allows candies to not get completely melted.
• TOTAL time for baking cookies is approximately 15 minutes. Do NOT let cookies get brown edges.
• Yield depends on size of cookie used. 36 is an approximate amount.

CINNAMON PECAN SHORTBREAD

Steps:

• Whisk first 6 ingredients in large bowl to blend. Add butter. Mash with back of fork until coarse meal forms. Using fingertips, work dough until smooth; shape into disk. Wrap in plastic and chill until firm but not hard, about 30 minutes.
• Position rack in center of oven; preheat to 325°F. For wedges, shape dough into 2 disks. Place on 2 heavy baking sheets; cover with plastic. Flatten to 10-inch rounds. Remove plastic. Brush with glaze. Sprinkle with chopped pecans, then raw sugar; press to adhere. For round cookies, shape dough into 1-inch balls; arrange on 2 heavy baking sheets, spacing 2 inches apart. Cover smooth-bottomed glass with plastic. Using glass, press each dough ball to 2-inch round. Cut with scalloped cookie cutter, if desired. Brush with glaze; top with pecan half and sprinkle with raw sugar.
• Bake cookies, 1 sheet at a time, until golden, about 30 minutes for large rounds and 22 minutes for small rounds. Cool large rounds on sheets 10 minutes, then cut each into 16 wedges. Cool all cookies completely on sheets. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
• *Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.

PECAN CINNAMON SHORTBREAD

Steps:

• In a small saucepan, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir for 1 minute or until lightly toasted. Set aside., In a small bowl, cream confectioners' sugar and remaining butter. Combine the flour, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well (dough will be crumbly). Stir in pecans. , Pat into a 5-in. circle on an ungreased baking sheet. Using a fork, prick score lines to form four wedges. Bake at 350° for 14-16 minutes or until edges are golden brown. Immediately cut along score lines. Cool for 2 minutes before carefully removing to a wire rack.