- Mommie Cooks! - http://www.mommiecooks.com -

Honey Cinnamon Shortbread

I hope everyone had a magical Halloween.  I know we did.  Remember the marble endeavor I posted about last week?  Well, by some miracle it all turned out as it should and worked perfectly.   There were a few people who mistook Alex’s costume for a globe until the concept was explained in a bit more detail, but aside from a little circular confusion, Mr. Marble was a rainbow rollin’ success.


After a wild and wooly night of candy, costumes, and craziness I can tell you without out a doubt, the first thing on my mind the next time I have a silent moment to myself is a cup of tea and a simple yet tasty cookie to go along side it.  I concocted these sweet bites in anticipation of just such a moment and as I sit on my computer typing, sipping and munching, I know it was definitely worth the effort.

I love making shortbread because it doesn’t require a lot of ingredients, they hold their shape fairly well through the baking process making them a great candidate for creative cutouts, and they taste chewy and absolutely wonderful.  This recipe uses honey and cinnamon to celebrate the flavors of autumn, but you could add practically anything to the basic batter and create your own unique shortbread twist.

Start out with a basic creaming of the sugar and butter.  Add in a pour of vanilla, a few hearty drizzles of honey and a pinch or two of cinnamon.

Now you’ll drop in a little flour and combine it together to form up a dough.

Refrigerate the dough until chilled.   Bring it back out, roll it flat on a floured surface and cut out your desired shapes.  I used my ravioli cutter to give them a nice scalloped edge.

Place the cookies on a greased up baking sheet and allow them to tasty up in the oven for a short stint.

Time to heat up a mug of your favorite tea, grab a plate of  still warm shortbread cookies along with a good read and retreat to your favorite nook for a well deserved stint of relaxation and palate pleasing enjoyment.

Honey Cinnamon Shortbread

Yield: About 24 2" Square Cookies

Total Time: 1 hour 15 min

Ingredients:

1 Stick Butter
1/2 Cup White Sugar
1 tsp Vanilla
1/3 Cup Honey
1 tsp Cinnamon
1/4 tsp Salt
1 3/4 Cup Flour

Directions:

Cream together the butter and the sugar.

Add in the vanilla, honey, and cinnamon.

In a separate bowl combine the salt and the flour.

Add to the wet mixture and combine.

Place the dough into the fridge to chill for at least one half hour.

Bring back out, tear off a generous hunk and roll out on a well floured surface to about 1/2" thick.

Cut out desired shapes and place them on a greased cookie sheet.

Bake in a 350 degree oven for 8 minutes.