Slice and Bake Shortbread Cookies

Melt-in-your-mouth cinnamon shortbread cookies that are ready in minutes and inexpensive to make.
Preparation time: 40 min Baking time: 7 min


Yield: 3 1/2 dozen cookies

1 cup Butter, softened
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
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. Reduce speed to low; add flour. Beat, 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 for 7 to 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.



VARIATION:
Marbled Slice & Bake Shortbread Cookies:
Melt 2 (1-ounce) squares semi-sweet baking chocolate* 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. *Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled.