It would be hard for me to choose one absolute favorite cookie, but if I had to try, shortbread would definitely be at the top of the list. Which maybe isn’t fair since there are so many different variations!
I love plain vanilla shortbread, and just the thought of Shaina’s lemon thyme shortbread makes my mouth water, but what makes shortbread so great is that you can easily add flavors, mix-ins and glazes depending on your mood.
The other day I pulled out a bag of King Arthur Flour cinnamon chips and decided that they needed to make an appearance in this year’s shortbread cookies. The result is a sweet and spicy cookie that’s richer than shortbread made with white sugar and absolutely delicious with white chocolate drizzle!
- 1 cup butter
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1/2 teaspoon salt
- 1-1/2 teaspoons cinnamon
- 1 cup cinnamon chips
- 8 ounces white chocolate
In a medium bowl, cream together butter, brown sugar and vanilla.
In a separate bowl, combine flour, salt and cinnamon.
Add dry ingredients to butter-sugar mixture and mix completely. The dough should hold together; if it’s still dry and crumbly, mix some more!
Gently stir in cinnamon chips.
Divide dough in half and roll each half into a log. Wrap in plastic wrap and place in the freezer for 20-30 minutes or in the fridge for 3 hours or overnight.
Preheat oven to 350 degrees F.
Remove dough from fridge or freezer and slice into 1/8″ slices.
Place on a cookie sheet or stone, with room to spread, and bake for 15-18 minutes, until the edges begin to brown.
While cookies are baking, melt white chocolate in the microwave or double boiler according to package directions.
Remove cookies from oven and let cool for 5 minutes before transferring to a piece of wax or parchment paper.
Carefully dip the cookies in the white chocolate or drizzle the white chocolate over them with a spoon.
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