Wednesday, January 23, 2008

1.23 Cinnamon Shortbread

Every time I make cinnamon shortbread I am reminded of how much we like it. It disappears overnight. Somehow, I don't think we need to have it that often.

Cinnamon Shortbread

1 c butter
3/4 c brown sugar
3 tsp cinnamon (I like using the Ceylon cinnamon for this)
1/2 tsp vanilla powder
sprinkling of nutmeg
2 c flour

Cream the butter. Add the sugar and blend well. Sift dry ingredients together. Mix into butter/sugar, at low speed. The result will tend to be crumbly. Press evenly into a lightly greased 9x13 pan. Bake at 350 F for 20 minutes, or until lightly golden at edges. Allow to cool for 10 or 15 minutes, then score into squares or diamonds approximately 1 to 1.5 inches across. Cut apart when completely cool. Store in a sealed container, if your family allows you to get that far.

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