Cinnamon-Spiced Shortbread

Ingredients:

• Shortbread:
  • 3 sticks of unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon warm water
  • 1 teaspoon pure vanilla extract
  • 3 and 1/2 cups all-purpose flour, plus more for rolling
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
• Sugar Coating:
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Instructions:

• Shortbread
  1. Preheat oven to 350 degrees F. In a large bowl, beat butter, granulated sugar, water, and vanilla on low speed until just combined. Into a medium bowl, sift flour, cinnamon, and salt and whisk to combine.
  2. With the mixer still on low speed, slowly add dry ingredients to butter mixture, beating just until dough comes together in large clumps. Turn out dough onto a floured surface and shape into a flat disk. Wrap in plastic wrap and chill until cold, about 30 minutes.
  3. On a floured board, roll dough to 1/2 inch thick. Cut with a large star cutter or any other shape that you prefer! Arrange dough on 2 parchment-lined baking sheets, spacing 1 inch apart.
  4. Bake shortbread until edges just begin to brown, 20 to 22 minutes.
• Sugar Coating:
  1. In a medium bowl, combine granulated sugar, cinnamon, nutmeg, and cloves.
  2. As soon as cookies come out of the oven, generously sprinkle with the sugar mixture. Let cool on the sheets. Shake off any excess sugar mixture and serve warm or at room temperature. Enjoy!