Cinnamon Chip Shortbread

Cinnamon Chip Shortbread
Servings: 24 Prep 20 mins Bake 325°F 25 mins


  • 1 1/3 cups cake flour
  • 1/2 cup cornstarch
  • 3/4 teaspoon ground cinnamon
  • 10 tablespoons unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 2 tablespoons granulated sugar plus 2 teaspoons
  • 1/4 teaspoon salt
  • 1/2 cup cinnamon baking chips

Make It

1. Heat oven to 325 degrees F. In small bowl, mix flour, cornstarch and ground cinnamon.

2. In large bowl, beat butter on medium-high until creamy, 2 minutes. Add confectioners sugar, 2 tablespoons granulated sugar and salt; beat until fluffy, 4 minutes. On low, slowly sift flour mixture over butter mixture, beating until dough forms (dough will be stiff; it may separate). Transfer to floured surface. Add chips; knead in by hand.

3. Divide dough in half. With floured hands, press each half into 8-inch circle on ungreased baking sheet. Cut each circle into 12 equal wedges. Prick dough with fork. Flute edges, if desired.

4. Bake in 325 degrees F oven for 25 minutes, until lightly golden. Re-prick, if desired; sprinkle with remaining granulated sugar. Transfer wedges to wire rack; let cool. Store airtight up to 1 week.