NOURISH
Spiced shortbread cookies with cinnamon glaze
These simple-to-make, low sodium cookies are made even more
delicious with a cinnamon glaze.
Ingredients
1 cup unsalted butter, softened
1 3/4 cups powdered sugar, divided
1 1/2 teaspoons cinnamon, divided
2 1/2 teaspoons vanilla extract, divided
2 1/2 cups unbleached flour
2 teaspoons water
Directions
- Preheat oven to 350 F.
- In a large bowl, beat together softened butter, 3/4 cup
powdered sugar, 1 teaspoon cinnamon and 1 1/2 teaspoons vanilla. Gradually stir
in flour. If dough is crumbly, add an additional 1 tablespoon softened butter.
- On a lightly floured surface, roll out dough until about 1/2
inch thick and shape using cookie cutters. Place on an ungreased cookie sheet
about 1/2 inch apart.
- Bake for 13 to 18 minutes, until bottoms of cookies turn lightly golden. Transfer cookies to a wire rack to cool. Continue cutting out and baking cookies until all dough is used.
Make Glaze
- In a small bowl, combine 1 cup powdered sugar, water, 1/2 teaspoon cinnamon
and 1 teaspoon vanilla.
- Stir until well-blended. If the glaze is too thick, add
water, 1/2 teaspoon at a time, and stir until reaching desired thickness.
- Drizzle glaze onto cooled cookies.
- Arrange finished cookies on a platter and serve. Store
leftovers in an airtight container.
Makes 24 cookies.
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