RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2321
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| Recipe Name: |
Cinnamon Shortbread Cookies |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
18 |
| Inactive Prep Time: |
60.00
Minutes |
Original Num Servings: |
18 |
| Cooking Time: |
8.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 5
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees; lightly grease baking sheets.
Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended. Remove to a small bowl.
Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy. Add egg yolk and process about 10 seconds to blend. Add flour mixture and pulse six to eight times, just until blended.
Wrap dough in plastic wrap and chill at least one hour or overnight (Dough may also be frozen up to a month).
Roll out dough, half at a time, to 1/8-inch thick. Cut with cookie cutter and place cookies two inches apart on baking sheets. Sprinkle with sugar.
Bake 7 to 8 minutes until firm and just beginning to darken at edges. Cool on wire racks. |
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| Nutrition per Serving: |
| Calories: |
102 |
Total Carbs: |
12.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
5.5 |
Protein: |
0.89 |
| Fiber: |
0.25 |
Sodium: |
19.87 |
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