Cinnamon Shortbread

Cinnamon Shortbread

1/2 cup butter, softened
1/3 cup powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup all-purpose flour

Beat together butter and sugar until creamy; beat in vanilla. Stir together flour and cinnamon, then stir into butter mixture. Chill dough for 30 minutes. Pre-heat oven to 325 F and very lightly oil an 8" shortbread mold or cake pan. Pat dough into bottom of the pan. Bake for 30 to 35 minutes or until golden and center thoroughly cooked. Allow to cool for 10 minutes, then flip the mold or pan over onto a wooden cutting board. Give it a tap and the shortbread should fall out. While still warm, cut into 8 wedges with a sharp knife.


Servings: 8

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