Cinnamon-Spiced Shortbread

🥘 Ingredients

• unsalted butter 1 ½ cups
• granulated sugar 200 g
• warm water 1 Tbsp
• vanilla 1 tsp
• all-purpose flour 420 g
• cinnamon 2 tsp
• salt 1 tsp
• granulated sugar 100 g
• cinnamon ½ tsp
• nutmeg ½ tsp
• cloves ¼ tsp

1. 1

   Shortbread: Preheat oven to 350°F. In the large bowl of a stand mixer fitted with the paddle attachment, beat unsalted butter , granulated sugar , warm water , and vanilla on low speed until just combined (make sure that you don’t whip it!). In a medium bowl, sift all-purpose flour , cinnamon , and salt and whisk to combine. With mixer still on low speed, slowly add dry ingredients to butter mixture, beating just until dough comes together in large clumps.
2. 2

   Turn out dough onto a floured surface and shape into a flat disk.
3. 3

   Wrap in plastic wrap and chill until cold, about 30 minutes .
4. 4

   On a floured board, roll dough to 1/2" thick. Cut with a large (3 1/2") star cutter or any other shape you like! Arrange dough on 2 parchment -lined baking sheets , spacing 1" apart.
5. 5

   Bake shortbread until edges just begin to brown, 20 to 22 minutes .
6. 6

   SUGAR COATING: In a medium bowl , combine granulated sugar , cinnamon , nutmeg , and cloves .
7. 7

   As soon as cookies come out of the oven, generously sprinkle with sugar mixture. Let cool on sheets. Shake off any excess sugar mixture and serve warm or at room temperature.