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 large bowl. Stir together with fork until soft dough forms. Press dough evenly onto bottom of 2 (9-inch) ungreased pie pans.
Combine all topping ingredients in small bowl; sprinkle over shortbread. Score each pan into 8 wedges; prick all over with fork.
Bake 20-30 minutes or until light golden brown. Cool on wire cooling rack; cut into wedges.
Two (9-inch) shortbread molds can be used in place of 2 (9-inch) pie pans. Do not sprinkle with topping before baking. After removing from mold, sprinkle with topping.
Celebrate the eight nights of Hanukkah with these sweets inspired by traditional Hanukkah baking.