* Exported from MasterCook *

                           Cinnamon Shortbread

Recipe By     :Jann Johnson
Serving Size  : 30    Preparation Time :0:00
Categories    : New Recipe                      Regular Sweet


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
  2               cups  all-purpose flour
  3 1/2      teaspoons  ground cinnamon
     1/4      teaspoon  ground nutmeg
     1/2      teaspoon  salt
  1                cup  unsalted butter -- softened
     1/2           cup  sugar
     1/4           cup  firmly packed light brown sugar
  1           teaspoon  pure vanilla extract

Preheat the oven to 350°F. 

Grease a 9- by 13-inch rectangular pan. In a small bowl, whisk the flour, cinnamon, nutmeg, and salt together; set aside. In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.

Gradually blend the flour mixture into the butter mixture. Press the dough evenly into the bottom of the pan. Decoratively score the dough with a fork or small knife, if you wish. 

Bake in the center of the oven for about 2o to 25 minutes, or until golden brown around the edges. Let cool completely before cutting into 2- by 21/2-inch bars. Store in an airtight container. Well-wrapped shortbread may be frozen. 

Source:
  "The Art Of The Cookie"

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Per Serving (excluding unknown items): 106 Calories; 6g Fat (52.5% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 37mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates.

NOTES : For large groups and fund-raisers, fragrant, appealing Cinnamon Shortbread is quick to make. Scottish in origin, shortbread derives its name from the fact that the dough is very "short," or rich in butter. A purist's cookie, it is traditionally made without eggs (handy to remember when you're out of eggs). Sometimes I make half a recipe and bake it in an 8-inch round cake pan to cut into wedges. 
Nutr. Assoc. : 0 0 0 0 0 0 0 0