These buttery shortbread cookies burst with cinnamon flavour and have the perfect texture. They don't fall apart when you cut them or lift them out of the pan either. I bet you have these ingredients in your pantry now and could even make them today :)
The Art Of The Cookie
2 c. all-purpose flour
3 1/2 tsp. ground cinnamon (I used Saigon Cinnamon - yum!)
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp baking soda
1 c. unsalted butter, softened
1/2 c. sugar
1/4 c. firmly packed light brown sugar
1 tsp. pure vanilla extract
In a small bowl, whisk the flour, cinnamon, nutmeg,baker's ammonia and salt together; set aside.
In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.
Gradually blend the flour mixture into the butter mixture.
The dough is thick but not too stickey.
Spread it in the pan with your fingers.
Press the dough evenly into the bottom of a 9x13 greased pan. Decoratively score the dough with a fork or small knife, if you wish.
I used a cake server to make a decorative pattern.
Bake in a 350-degree oven for about 20 to 25 minutes (mine was 25 min), or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.
Happily submitted to Frugal Friday over at Life As Mom :)