Cinnamon Shortbread
  • 2 c. all-purpose flour
  • 3 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1 c. unsalted butter, softened
  • 1/2 c. sugar
  • 1/4 c. firmly packed light brown sugar
  • 1 tsp. pure vanilla extract
  1. In a small bowl, whisk the flour, cinnamon, nutmeg, 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 a 9x13 greased pan. Decoratively score the dough with a fork or small knife, if you wish.
  2. Bake in a 350-degree oven for about 20 to 25 minutes, or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.