Cinnamon Shortbread Cookies Food

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 PECAN SHORTBREAD

Steps:

• 1. Preheat the oven to 325°F.
• 2. In a large bowl, beat the butter and brown sugar on medium speed until creamy. Beat in the vanilla and salt until well-mixed. Reduce the speed to low and beat in the flour until incorporated.
• 3. Press the dough into a 9-inch round springform or cake pan in an even layer. Press in the pecans.
• 4. Bake until golden brown, about 25 minutes. Cut into 16 wedges, then cool completely in the pan on a wire rack.
• Tip: The shortbread can keep in an airtight container for up to 1 week.

VALENTINE'S SLICE-AND-BAKE CINNAMON HEART SHORTBREAD COOKIES

Steps:

• Beat butter in a large bowl with a hand mixer until fluffy; add vanilla extract, confectioners' sugar, ground cinnamon candies, and cornstarch and mix with hand mixer until combined.
• Incorporate flour 1/4 cup at a time, mixing with your hands until all flour is used and dough comes together.
• Divide dough into halves; roll each into an 8-inch cylinder. Wrap each cylinder in waxed paper and freeze until firm, at least 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove dough from freezer and let thaw just until slightly softened.
• Cut dough into 1/4-inch slices and arrange onto baking sheets.
• Bake in preheated oven until firm along the edges but not yet browned, about 10 minutes. Cool cookies on racks for 5 minutes before moving to a rack to cool completely.

HOJARASCAS

Steps:

• In a small pot, add 1 cup water and the cinnamon stick.
• Bring to a boil. Turn off heat and set aside.
• Let this cool completely.
• Preheat oven to 350 degrees F.
• In a mixing bowl, add the shortening and sugar.
• Mix well.
• Add salt, vanilla, cinnamon, and mix well.
• Turn mixer off.
• Add 1/2 of the flour. Mix only until combined.
• Turn mixer off again.
• Add the remaining 1/2 of the flour.
• Mix only until combined.
• Turn mixer off again.
• Add half of the cooled cinnamon tea.
• Turn mixer on low.
• Add only the amount of tea necessary to bring the dough together. About 1/2 cup.
• Turn mixer off and dust a clean surface and a rolling pin with flour.
• Place cookie dough on the surface and roll it out evenly.
• Cut out shapes using a cookies cutter.
• Place on an ungreased cookie sheet.
• Bake for 15 minutes.
• Mix the sugar and ground cinnamon in a small bowl.
• Cool the cookies completely on a rack.
• Carefully and gently add each cookie to the bowl and cover with the sugar coating.
• Repeat until all the cookies have been coated.
• Makes about 45 cookies. Enjoy!

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.

CINNAMON SHORTBREAD BARS

Steps:

• Preheat oven to 350°.
• Combine all the ingredients for shortbread in large mixing bowl.
• Beat at low speed just until a soft dough forms.
• Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
• Stir topping ingredients in small bowl; sprinkle over shortbread.
• Prick all over the top with a fork.
• Bake 20-30 minutes or until light golden brown.
• Cool slightly and cut ito squares while shortbread is still warm.

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.

CINNAMON SUGAR SHORTBREAD COOKIES

Steps:

• heat oven to 350*.
• in large bowl, combine all ingredients.with fork.stir together until soft dough forms.
• press evenly on bottom of 2 9" shortbread molds --
• prick all over with fork --
• bake for 20-30 minutes.
• loosen edges of shortbread from pan -- with butter knife.
• invert onto wooden board.
• in a small bowl -- combine topping ingredients and sprinkle over shortbread.
• cut into wedges.

CINNAMON SHORTBREAD COOKIES

Steps:

• 1. In a food processor, add cinnamon imperials, process until fine powder, like flour. (It will be loud!) There may be a few pieces that refuse to dwindle down, thats okay, using a fine mesh strainer, sift the cinnamon powder to remove the chunks, I left the tiny pieces in, but removed the big ones. Sift your flour into the cinnamon powder and set aside.
• 2. In a large bowl, cream together the butter and sugar, add in vanilla mix well. Add in flour mixture and mix until well incorporated. I will be crumbly. With your hands work dough into a ball. Divide in half and shape each half into a log about 9" long. Wrap in plastic wrap and refrigerate for 2 hours.
• 3. Preheat oven to 350. Line 2 cookie sheets with parchment paper. Or lightly spray pans. Remove one dough log from refrigerator. Slice 1/4" thick and place on prepared cookie sheet. Bake at 350 for 11-13 minutes, until edges JUST barely start turning golden. While first pan is baking, repeat with last dough log. Remove from oven and let cool on cookie sheets 2 minutes, then remove to racks to cool completely. This cookie will firm/crisp up while cooling.
• 4. If desired you can frost the tops with a powdered sugar buttercream, 1/2 c butter, 2 c powdered sugar, 1/2 tsp vanilla and enough milk (approx 3T) added to make of spreading consistency. OR you can dip half in melted white chocolate too!!! Or drizzle with the white chocolate. That would be wonderful!!! :o)

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.