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MELT-IN-YOUR-MOUTH SHORTBREAD COOKIES Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles. Preparation time: 40 min Chilling time: 2 hrs Baking time: 7 min Yield: 3 1/2 dozen cookies | 1 | | cup Butter, softened | | 1/2 | | cup firmly packed brown sugar | | 1 | | teaspoon vanilla | | 2 1/4 | | cups all-purpose flour | | 1/2 | | cup sugar | | 1 | | teaspoon ground cinnamon | Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough.
Divide dough in half. Shape each half into 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours.
Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets.
Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
VARIATION:
Marbled Slice & Bake Cookies: Omit cinnamon. Melt 2 (1-ounce) squares semi-sweet baking chocolate or 1/3 cup semi-sweet real chocolate chips in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from mixer bowl; set aside. To remaining dough in mixer bowl, add cooled, melted chocolate. Beat at low speed just until mixed (1 to 2 minutes). Divide plain and chocolate doughs into 2 pieces each. Shape each piece into 6-inch log. Press and mold together 1 plain and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar. |
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