This is one of several shortbread recipes that I enjoy giving as gifts during the holiday season. It has light flavor with just a hint of cinnamon, which makes it pair nicely with morning coffee or tea.
I like to add all of the ingredients into a quart-sized canning jar and use it as an edible gift along with homemade pure vanilla extract. Notice that I have the confectioner’s sugar in a small baggie to keep it separate in the jar. This is because the sugar will be mixed with butter, while the flour and salt are added to the bowl later.
Add a holiday fabric placed over the thin part of the lid and simply secure it by twisting the screw part of the lid over it. You can also add raffia or ribbon to the outside.
Don’t forget to print or write the baking instruction out on a cute index card or Christmas paper to tuck into the give or tie onto the jar. A less expensive alternative to using a canning jars is to purchase decorative cellophane baggies to hold the mix. Mixes in a jar aren’t just for gift-giving; they’re also handy to keep on hand in your own pantry!
Cinnamon Shortbread Cookie Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) butter at room temperature
- 1/2 cup confectioner’s (powdered) sugar
- 1 teaspoon pure vanilla extract
Click to page 2 for baking instructions for you or your gift recipient.