Cinnamon Chip Shortbread Cookies
A couple of days ago, I saw this shortbread cookie recipe on Amibika’s Kitchen and couldn’t wait to bake it. Amibika described it as having a soft, melty texture which reminded me of the heavenly, melt-in-your-mouth Lime Meltaways that I posted 2 years ago.
Amibika found the original Butterscotch Shortbread Recipe on Taste of Home. I didn’t want to trek to the store to buy butterscotch chips and English toffee bits, so I substituted mini cinnamon chips. I also decided to use a Christmas tree cookie cutter instead of a round one and I dressed them up with a powdered sugar glaze and sprinkles.
It’s a tender, not very sweet cookie. The chilled dough was easy to roll out and the scraps came together beautifully to make more cookies. The recipe made 24 Christmas tree cookies.
- 1-3/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup mini cinnamon chips
- In a small bowl, sift together flour, cornstarch and salt and set aside.
- Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add the vanilla and beat until combined.
- Add the dry ingredients and beat until just blended. Wrap the dough in plastic wrap and refrigerate for at least an hour.
- On a lightly floured surface, roll out the dough to 1/4th inch thickness. Cut with a fluted 2 inch round cookie cutter (I used a Christmas Tree Cookie Cutter).
- Place the cookies 1 inch apart on ungreased cookie sheets or cookie sheets lined with parchment paper. Bake at 350° for 10-12 minutes or until lightly browned. Don't over bake. Transfer to wire rack to cool.
This post is week 10 of my 12 Weeks of Christmas Cookies posts. I hope you get some great ideas checking out all of the fabulous cookies the other 12 weeks of Christmas Cookies (and sweets) bakers baked up for this week.