Cinnamon Shortbread

Name: Cinnamon Shortbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 porsi
Cuisine: Indonesian
Ingredients: 2 cups all purpose flour; 3½ tablespoons ground cinnamon ((see Recipe Notes below)); ½ teaspoon salt; 1 cup (2 sticks) unsalted butter, (at room temperature); ½ cup granulated white sugar; ¼ cup packed light brown sugar; 1 teaspoon vanilla extract; caramel sauce for topping ((optional))

Lovely cinnamon shortbread recipe drizzled with caramel!

⏱ 40 menit 🔨 Persiapan 15mnt 🔥 Masak 25mnt 📊 Sedang 🍽 24 porsi 👁 38

Bahan-bahan

24 porsi

2 cups all purpose flour
3½ tablespoons ground cinnamon ((see Recipe Notes below))
½ teaspoon salt
1 cup (2 sticks) unsalted butter, (at room temperature)
½ cup granulated white sugar
¼ cup packed light brown sugar
1 teaspoon vanilla extract
caramel sauce for topping ((optional))

Langkah-langkah

Preheat oven to 350° F. Grease two round 8 or 9-inch cake pans (use just one pan if you want extra-thick shortbread).
In a small bowl, whisk the flour, cinnamon, 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. Press the dough evenly into the bottom of the pans.
Bake in the center of the oven for 20 to 25 minutes (2 pans) or 45 to 50 minutes (one pan).
The dough is brown, and it's difficult to tell when it's done. The edges should be golden brown and the center should barely spring back when pressed. When you remove it from the oven, carefully score the shortbread into wedges. Cool completely, remove from the pan, and cut completely along the score lines.
Serve drizzled with caramel, if desired.