Cinammon Almond Shortbread Cookies

By maredan

Ingredients

• 1 3/4 * 1 3/4 cups plus 2 tablespoons unbleached all-purpose flour plus more for dusting
• 1/2 * 1/2 teaspoon baking powder
• 12 * 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 * 3/4 cup packed brown sugar
• * Pinch fine sea salt
• 1 * 1 large egg
• 1 * 1 teaspoon ground cinnamon
• 1/4 * 1/4 cup plus 2 tablespoons slivered almonds
• * Special equipment: wax paper

Details

Servings 24

Preparation

Step 1

Instructions


Into a small bowl, sift together flour and baking powder.

In a large bowl, stir together butter, sugar and salt until well mixed, then stir in egg and cinnamon to combine. In 3 additions,
add flour mixture, mixing with clean hands just until combined. Wrap dough in plastic wrap and refrigerate until firm, about 1 hour.

Heat oven to 325º with rack in middle. Lightly dust a 12- x 16-inch sheet of wax paper with flour.

Divide dough into 3 pieces. Wrap and refrigerate 2 pieces. Roll out dough piece onto prepared wax paper to 1/4-inch-thick rectangle. Sprinkle with 1/3 of the nuts, then roll out to 1/8-inch thickness.

Slide wax paper onto a baking sheet (preferably rimless). Bake, turning once halfway through, until edges are lightly golden, about 20 minutes. Remove pan from oven and, on baking sheet, cut dough into 2-inch squares. Return to oven and bake until edges of cookies are lightly golden, about 5 minutes more.

Transfer cookies, still on wax paper, to wire rack to cool completely. Rinse pan under cold water to cool, then thoroughly dry. Repeat with remaining dough and nuts.