Cinnamon-Spiced Shortbread

🥘 Ingredients

• all-purpose flour
  420 g
• cinnamon
  2.5 tsp
• cloves
  1/4 tsp
• granulated sugar
  300 g
• nutmeg
  1/2 tsp
• salt
  1 tsp
• unsalted butter
  1.5 c
• vanilla
  1 tsp
• warm water
  1 Tbsp

🍳 Cookware

• stand mixer
• plastic wrap
• large (3 1/2") star cutter
• parchment
• baking sheets
• medium bowl

1. 1

   Shortbread: Preheat oven to 350°F. In the large bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter , granulated sugar , warm water , and vanilla on low speed until just combined (make sure that you don’t whip it!). In a medium bowl, sift all-purpose flour , cinnamon , and salt and whisk to combine. With mixer still on low speed, slowly add dry ingredients to butter mixture, beating just until dough comes together in large clumps.

   unsalted butter: 1.5 c, granulated sugar: 200 g, warm water: 1 Tbsp, vanilla: 1 tsp, all-purpose flour: 420 g, cinnamon: 2 tsp, salt: 1 tsp
2. 2

   Turn out dough onto a floured surface and shape into a flat disk.
3. 3

   Wrap in plastic wrap and chill until cold, about ⏱️ 30 minutes .
4. 4

   On a floured board, roll dough to 1/2" thick. Cut with a large (3 1/2") star cutter or any other shape you like! Arrange dough on 2 parchment -lined baking sheets , spacing 1" apart.
5. 5

   Bake shortbread until edges just begin to brown, 20 to ⏱️ 22 minutes .
6. 6

   SUGAR COATING: In a medium bowl , combine granulated sugar , cinnamon , nutmeg , and cloves .

   granulated sugar: 100 g, cinnamon: 1/2 tsp, nutmeg: 1/2 tsp, cloves: 1/4 tsp
7. 7

   As soon as cookies come out of the oven, generously sprinkle with sugar mixture. Let cool on sheets. Shake off any excess sugar mixture and serve warm or at room temperature.