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Snickerdoodle Shortbread

The fabulous taste of snickerdoodles in a crispy shortbread.

Snickerdoodle Shortbread

  • Servings: 16 squares
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Ingredients

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom (optional)
  • 1 cup unsalted butter, cold
  • ¾ teaspoon pure vanilla

Topping

  • 1 1/2 tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon

Directions

  1. Heat oven to 325F. Butter an 8×8-inch baking pan.
  2. Add the flour, sugar, salt and cinnamon and cardamom to the bowl of a food processor.
  3. Pulse a couple times to combine.
  4. Chop the butter into big pieces and add them on top of the dry ingredients, along with the vanilla extract.
  5. Pulse in short bursts until an extremely crumbly dough forms. Over-mixing will hurt the tender, crumbly texture, so check frequently. If you can squeeze some of the bits and they hold together, its ready.
  6. Dump the shortbread mixture into the prepared pan. Use the palm of your hands, or the bottom of a measuring cup to press down the mixture until it is totally smooth.
  7. Mix together the topping ingredients and sprinkle evenly over the mixture, and pat topping gently onto the dough.
  8. Bake for 45 to 50 minutes, or until the top is deeply golden-brown and dry to the touch. 9. As soon as it comes out of the oven, use a knife to cut into 16 squares. (It will be difficult to cut once the shortbread is cooled).
  9. Let the shortbread completely cool before serving.

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