This flaky shortbread is made extra special with a sprinkling of cinnamon and sugar.
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1 3/4 cups all-purpose flour
1 cup Land O Lakes® Butter, softened
3/4 cup powdered sugar
1/2 cup cake flour
1/2 teaspoon ground cinnamon
1 tablespoon sugar
1/8 teaspoon ground cinnamon
Heat oven to 350°F.
Combine all shortbread ingredients in bowl. Stir together with fork until soft dough forms. Press evenly on bottom of 2 (9-inch) shortbread molds. Prick all over with fork. Bake 20 -30 minutes or until light golden brown. Cool in pan 10 minutes. Loosen edges of shortbread from pan with knife; invert onto wooden board.
Stir together topping ingredients in small bowl; sprinkle over shortbread. Cut into wedges.
2 (9-inch) pie pans can be used in place of 2 (9-inch) shortbread molds. Sprinkle with topping before baking. Score each pan into 8 wedges; prick all over with fork before baking. Bake as directed above. Cool on wire rack; cut into wedges.
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