Cinnamon Shortbread II
"I love cinammon. It smells so tempting... And I love cookies! This cinammon shortbread does not require egg yolk like the other one. I didn't have nutmeg, so I used 1/1/2 tsp of cinammon, for half of the recipe. I omitted the vanilla extract from www.fooddownunder.com"
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
30
ingredients
- 2 cups all-purpose flour
- 3 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 1⁄2 cup sugar
- 1⁄4 cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
directions
- Preheat oven to 350.
- Grease 9 X 13 in rectangular pan.
- In a bowl, whisk together flour, cinammon, nutmeg, and salt and set aside.
- In another bowl, with electric mixer on low speed, cream butter, sugars.
- Add vanilla extract.
- Blend flour mixture into butter mixture gradually.
- Press dough evenly into bottom of pan (I shapped it into circles).
- Decoratively score the dough with a fork or small knife if desired.
- Baki in center of oven from 20/25 mins,or until golden brown around edges.
- Cool compeletely and cut into 2-by 21/2-in bars.
- Store in airtight container.
- WEll wrapped may be frozen.
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RECIPE SUBMITTED BY
dcwang wang
United States
Sweet Sixteen! Two years until college. looking back, I started to have an interest for cooking two summers ago! I've had successes, and failures with cooking! That's the fun of cooking! You try until you find what your tastebuds want.
OK here's what I'm gonna make in 2006
1. Black sesame desserts
2. Banana desserts
3. sweet potato desserts
4. use okara
5. green tea dishes (that are exotic)
