Cinnamon Shortbread Cookies

Ingredients

• 250 grams All-Purpose Flour (sifted)
• 25 grams Granulated Sugar (regular white sugar)
• 1 pinch Salt (fine sea salt)
• 125 grams Vegetable Shortening (solid at room temperature, e.g., Crisco)
• 1 cup Water (for cinnamon infusion)
• 5 cm Cinnamon Stick (piece about 5 cm long)
• 3 tablespoons Cinnamon Infusion (hot) (hot water with cinnamon stick, added gradually)
• 1 cup Granulated Sugar (coating) (about 200 g)
• 2 tablespoons Ground Cinnamon (coating) (freshly ground from chopped sticks)

Instructions

1. Make Cinnamon Infusion

   In a small saucepan bring 1 cup of water to a boil over high heat, add a 5 cm piece of cinnamon stick, keep uncovered and simmer for about 5 minutes after boiling to extract flavor.

   Time: PT10M

2. Combine Dry Ingredients

   In a mixing bowl whisk together the sifted flour, 25 g sugar, and a pinch of salt until evenly distributed.

   Time: PT5M

3. Incorporate Shortening

   Add 125 g vegetable shortening to the dry mixture. Using fingertips (or a pastry cutter), rub the shortening into the flour until the mixture resembles coarse, damp crumbs.

   Time: PT5M

4. Add Cinnamon Liquid

   Gradually pour 2–4 Tbsp of the hot cinnamon infusion into the crumbly mixture, stirring until a smooth, non‑sticky dough forms. The exact amount depends on flour absorbency; stop when the dough holds together in a ball.

   Time: PT5M

5. Roll Out Dough

   Lightly flour a clean work surface and the rolling pin. Press the dough into a flat disc, then roll it to a uniform thickness of about 3 mm.

   Time: PT10M

6. Cut Cookies

   Using a round cutter or the rim of a small glass (≈4 cm), cut out circles. Gather the scraps, reshape into a ball, and repeat until all dough is used.

   Time: PT5M

7. Preheat Oven

   Preheat the oven to 180 °C (350 °F) while you finish cutting the cookies.

   Time: PT10M

   Temperature: 180°C

8. Bake Cookies

   Bake the cookies for 12–14 minutes, or until the bottoms show a very light golden hue. Do not over‑bake.

   Time: PT13M

   Temperature: 180°C

9. Cool Slightly

   Leave the cookies on the baking sheet for 10 minutes to cool enough to handle but still warm.

   Time: PT10M

10. Prepare Cinnamon‑Sugar Coating

    While the cookies cool, blend a 12 cm piece of cinnamon stick into coarse pieces, then combine with 1 cup of sugar in a shallow dish.

    Time: PT5M

11. Coat Warm Cookies

    Toss the still‑warm cookies in the cinnamon‑sugar mixture until evenly coated. Transfer to a wire rack to finish cooling.

    Time: PT5M

Nutrition Facts

Calories

45

Protein

0.2 g

Carbohydrates

3 g

Fat

2.5 g

Fiber

0.15 g