Cinnamon Cookies - Cinnamon Shortbread - 2 recipes
Cinnamon Shortbread - 2 Recipes

Cinnamon Shortbread - Recipe #1

1 cup butter
1 cup sugar
2 1/4 cup flour
2 teaspoons vanilla
2 teaspoons cinnamon
1 egg yolk
1 beaten egg white


Cream butter and sugar. Add egg yolk. Sift flour and cinnamon and add to mixture. Add vanilla. Chill for 30 minutes. Spread dough as thin as possible into 2 cookie sheets. Brush with the egg white. Press cookie stamp designs into dough (a square stamp works best in a pan). Bake at 325° F. for 15 minutes f until golden brown. Cut in squares while hot.

Not  dated. From Mrs. Ollie M Carter - “Very good.”

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Cinnamon Shortbread - Recipe #2

3 cups flour
3/4 cup sugar
1 tablespoon cinnamon
3 sticks butter (no substitute), room temperature


Place flour, sugar and cinnamon in a large bowl. Blend with whisk. Cut butter into 1-inch pieces and add to flour mixture. Mix with your hands until sooth (takes a while). Press dough into ungreased 9 x 13 pan. (Wetting your hands will help.) Fill the whole pan. Use cookie stamp to stamp the dough (a square stamp works well in a pan). Bake 45 to 55 minutes at 35 degrees until light golden. Slice into fingers or squares while hot, but leave in pan to cool. Makes 4 dozen and freezes well.

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