I’m back in the game– we are kind of all moved in. Still surrounded by boxes, but the boxes are at least organized by room– hooray! But the bad news is that I am a week behind for my Secret Recipe Club post. Luckily, the SRC gods looked upon my and are letting me post today with Group B– I should have posted with Group A last week.
No worries, though– I’m excited about my post. I was matched with La Cocina de Leslie, and her blog is awesome! She lives in Mexico, and I was drooling over all the Mexican food that she made. Unfortunately, my kitchen pantry is not stocked, so I explored for recipes on Leslie’s site with ingredients I had on hand. I ended up choosing these delicious cinnamon shortbread cookies.
- 2/3 cup butter, softened
- 2 cups flour
- 1/3 cup sugar
- 2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp salt
- Cinnamon Sugar mix
- Servings: 3 dozen cookies
- Difficulty: easy
Preheat oven to 350 degrees. Prepare cooking sheet with cooking spray or parchment paper and set aside.
In a medium bowl, combine the butter, flour, sugar, cinnamon, vanilla and salt until the mixture forms a ball of dough. It's okay if the dough is still a little flaky.
Place dough on lightly floured surface. Roll out dough until the cookies are 1/4-inch thick. Dip a cookie cutter (I used rocking horses, stars, and owls) in flour.
While the cookies are baking, prepare the cinnamon sugar by combining 1 cup of sugar with 1 tbs of cinnamon. When the cookies are done baking, gently remove them from cookie sheet, and dip the cookies in the cinnamon sugar mix while still warm, making sure both sides are well coated.