Cinnamon Toast Shortbread Cookies
You can make these shortbread cookies into rectangles or the classic shortbread wedge. You will love this twist of the classic shortbread!
1 ½ Cups Softened Unsalted Butter
3 ½ Cups Unbleached Flour
2 Tablespoons Cornstarch
1 Teaspoon Salt
1 ½ Cups Powdered Sugar
1 Tablespoon Vanilla Extract
1 ¾ Teaspoon Ground Cinnamon
2 Tablespoons Granulated Sugar
Combine the flour, cornstarch and salt in a large bowl. With either a hand mixer or stand mixer beat in the butter, powdered sugar, cornstarch, salt, 1 teaspoon cinnamon and vanilla for 3 minutes on medium speed until the dough begins to form clumps. If you want to make rectangular cookies you will need to use a 9×13 inch baking pan. For wedges use two 9 ½ inch fluted tart pans with removable bottoms or you could use 9 ½ inch pie plates. I like to use parchment paper in the bottom of either types of pans, but you may also grease the pans if you like. Turn the dough out into the prepared pan of your choice and press the dough into the pan to form an even layer. Mix ¾ teaspoon of the ground cinnamon and 2 tablespoons of the granulated sugar. Sprinkle the cinnamon-sugar mixture over the dough in the pan and lightly press into the surface. Preheat the oven to 325° F and bake on the center rack for 40 minutes. Remove from the oven and cool for 10 minutes before cutting into the desired shape. Makes 40 rectangular cookies or 24 cookie wedges.