CINNAMON SPICED SHORTBREAD

MAKES 16 20 COOKIES

SHORTBREAD

¾ Pound (3 sticks) unsalted butter, at room temperature

1 Cup sugar

1 Teaspoon pure vanilla extract

1 Tablespoon warm water

3½ Cups all-purpose flour

2 Teaspoons ground cinnamon

1 Teaspoon Kosher salt

SUGAR COATING

½ Cup sugar

½ Teaspoon ground

cinnamon

½ Teaspoon ground

nutmeg

¼ Teaspoon ground cloves

MAKE THE SHORTBREAD

● Preheat the oven to 350 F. Line two baking sheets with parchment paper.

● In the bowl of an electric mixer fitted with the paddle attachment, mix together the butter, sugar, vanilla, and water on low speed until they are just combined (don’t whip it). In a medium bowl, sift together the flour, cinnamon, and salt.

● With the mixer still on low, slowly add the dry ingredients, mixing just until the dough comes together in large clumps. Transfer to a floured surface and shape into a flat disk. Wrap in plastic and chill for just 30 minutes.

● On a floured board, roll the dough ½ inch thick and cut with a large (3½-inch) star cutter or any other shape you like. Place the cookies 1 inch apart on the prepared sheet pans and bake until the edges just begin to brown, 20–22 minutes.

MAKE THE SUGAR COATING

● Combine all ingredients in a medium bowl. As soon as the cookies come out of the oven, sprinkle them thickly with the sugar mixture and allow to cool on the sheet pans. When the cookies are cool, shake off the excess sugar mixture and serve warm or at room temperature.

● To make ahead, prepare the dough and cut out the cookies, then refrigerate or freeze in containers. Bake and sprinkle with the sugar mixture before serving.