These cookies are crispy and crumbly and have a nice buttery flavor. The cinnamon chips that dot these cookies provide a nice warm note of spicy cinnamon flavor and just a bit of sweetness. Speaking of sweetness, these cookies are not very sugary by themselves; however, the super-saccharine turbinado sugar that is sprinkled on top of the cookies before they go in the oven balances the cookies out nicely, making them just sweet enough to become a lovely dessert.
This recipe is adapted from the sable recipe found in Dorie Greenspan's Baking: From My Home to Yours:
Cinnamon Chip Shortbread CookiesNotes:
2 c (280 g) all-purpose flour
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 c butter (room temperature)
1/2 c sugar
1/4 c (29 g) powdered sugar
2 egg yolks (room temperature)
3/4 c cinnamon chips
1. In a medium bowl, whisk together the flour, cinnamon, nutmeg, and salt. Set aside.
2. In a large bowl, cream together the butter, sugar, and powdered sugar until they are smooth and creamy. Add the egg yolks and beat until everything is well combined. Add the flour mixture to the butter mixture and mix until the flour is just incorporated. Gently stir in the cinnamon chips.
3. Shape the finished cookie dough into two logs that are about 9 inches long each. Wrap these logs in plastic wrap and refrigerate them for at least three hours.
4. Preheat your oven to 350º. Cut 1/3 inch thick slices off of the cookie dough logs and arrange them on an ungreased baking sheet, leaving about an inch between each cookie. Generously sprinkle the top of each cookie with turbinado sugar. Bake for 17-20 minutes or until the cookies are golden around the edges. Allow the cookies to cool on the baking sheet for a minute or two before moving them to a wire rack to cool completely.
- These cookies will keep for more than a week in an airtight container.
- You can make the dough for these cookies a day or two ahead of time, just be sure to keep it tightly wrapped in the fridge until you are ready to bake.
- The dough also freezes well.