Shortbread cookies with cinnamon
4 servings
60 minutes
Shortbread cookies are always a reason for joy and pleasure. And shortbread cookies with cinnamon generally set the mood for the holiday - it is not for nothing that they are baked in many countries for Christmas, inviting all loved ones for tea and coffee with cookies . This is a basic dough recipe, from which the cookies turn out crumbly and crispy, and then you can add various fillings to them: from almonds and raisins to chocolate chips and candied fruits.
1
Mix the chilled oil (I take it straight from the fridge, but not from the freezer) with the egg, and add a little salt.
- Butter: 125 g
- Chicken egg: 1 piece
- Salt: pinch
2
Gently mix, add sugar, and rub the mixture until the sugar granules dissolve and a fluffy homogeneous mass is obtained.
- Sugar: 125 g
3
Pour in the milk and mix well again.
- Milk: 1 tablespoon
4
Gradually add the sifted flour in several portions. The dough should be quite stiff.
- Wheat flour: 250 g
5
Roll it into a ball and refrigerate for 30 minutes.
6
Then cover the board with a sheet of baking paper. Take the dough and roll it out on the paper into a rectangle 1 cm thick (not thinner!).
7
Cut the dough into diamonds. Sprinkle sugar on top, then generously with cinnamon and a bit more sugar. Transfer the entire batch of cookies to the baking sheet with the paper.
- Sugar: 125 g
- Cinnamon: to taste
- Sugar: 125 g
8
Preheat the oven to 200 degrees. Bake for 10-15 minutes, no longer, otherwise the dough will dry out. The finished cookies should be very soft while hot. Check readiness with a match for confidence. Run a knife along the cut lines again and let the cookies cool on the tray to avoid bending when transferring to the basket.