INGREDIENTS
2 cups of flour
3/4 teaspoon of salt
1 cup (2 sticks) of butter, room temperature
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
1 cup of sugar
2 tablespoons of cinnamon
DIRECTIONS
Line 2 rimmed baking sheets with parchment. Whisk together flour and salt. In the bowl of a mixer fitted with the paddle attachment, beat butter until fluffy, 3 to 5 minutes. Add confectioner's sugar, and continue to beat until pale and fluffy, occasionally scraping down the sides of bowl, about 2 minutes more. Beat in vanilla. Add flour mixture, and mix on low speed, scraping sides if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
Turn out dough, forming into 2 disks; wrap each in plastic. Refrigerate until firm, at least 1 hour.
In the meantime, mix together the sugar and cinnamon in a bowl and set aside.
Preheat oven to 325 degrees. Roll out 1 disk to a 1/4-inch thickness. Cut out shapes using desired cookie cutter, and transfer to prepared baking sheets. Sprinkle with a spoon the cinnamon and sugar mixture on top of the cookies. Reroll scraps. Repeat with remaining disk. Refrigerate until firm, 15-30 minutes. Bake until firm and golden, 13 to 15 minutes. Let cool completely on a wire rack.
The best thing about shortbread, is that it lasts forever in an airtight container, well that is if they don't all get eaten. I've heard they can last up to a month, but mine are always long gone before then.
