Cinnamon shortbread cookies that are melt-in-your-mouth good, ready in minutes and inexpensive to make.
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1 cup Land O Lakes® Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
Combine butter, brown sugar, and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour. Beat at low speed, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.
Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 375°F.
Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
Meanwhile, combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
Marbled Slice & Bake Shortbread Cookies: Melt 2 (1-ounce) squares semi-sweet baking chocolate or 1/3 cup semi-sweet chocolate chips in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in sugar.