Glazed Almond Cinnamon Shortbread

almond-cinnamon-shortbread
Photo by Greg DuPree
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  • Makes 26 cookies
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    Nutritional Information

    Per Serving

    • Calories 90 calories
    • Fat 4.5 g
    • Sat Fat 2.5 g
    • Cholesterol 10 mg
    • Sodium 45 mg
    • Protein 1 g
    • Carbohydrate 12 g
    • Sugar 9 g
    • Fiber 1 g
    • Calcium 12 mg

Whisk together the flours, cinnamon, and salt in a bowl.

Beat the butter and granulated sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Shape into 2 1-inch-thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.

Heat oven to 350° F. Line 2 baking sheets with parchment.

Ingredients

  1. Check 2/3 cup all-purpose flour, spooned and leveled, plus more for the work surface
  2. Check 1/3 cup almond flour, spooned and leveled
  3. Check 2 tablespoons ground cinnamon
  4. Check 1/2 teaspoon fine salt
  5. Check 1/2 cup (1 stick) unsalted butter, at room temperature
  6. Check 1/4 cup granulated sugar
  7. Check 1/2 teaspoon pure vanilla extract
  8. Check 1 1/2 cups confectioners' sugar

Directions

  1. Whisk together the flours, cinnamon, and salt in a bowl.
  2. Beat the butter and granulated sugar in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the vanilla. Reduce mixer speed to low and gradually add the flour mixture; stir until just combined. Shape into 2 1-inch-thick disks, wrap in plastic wrap, and refrigerate for at least 2 hours and up to 3 days.
  3. Heat oven to 350° F. Line 2 baking sheets with parchment.
  4. Roll the dough 1/4 inch thick on a floured surface. Using a lightly floured 2-inch cookie cutter or a sharp knife, cut the dough into shapes, flouring the cutter and rerolling the scraps as necessary.
  5. Place the cookies 1-inch apart on the baking sheets. Bake until dry around the edges, 10 to 12 minutes. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  6. Combine the confectioners’ sugar and 2 to 3 teaspoons water in a bowl. Transfer the mixture to a piping bag or a resealable plastic freezer bag (with a small hole snipped into a corner). Decorate the cookies as desired and let set before serving.