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Honey & Cinnamon Shortbread Recipe

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This recipe for Honey & Cinnamon Shortbread, by , is from Cookies #2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary DiSomma

Category:
Category:

Ingredients:  
Ingredients:  
100 grams flour
100 grams unsalted butter
40 grams honey
1 egg yolk
2 grams cinnamon

Directions:
Directions:
Chill the butter and cut into small chunks.
Dust the butter with flour and keep crumbling it to evenly mix without milting the butter.
This will ensure that the butter and flour are evenly mixed and the end result will be a like a crumbly bread crumb texture.
Now mix in the egg yolk, honey and cinnamon powder and knead well to form a dough.
Shape into a 2 inch diameter log, wrap in wax paper and place in freezer for 4-5 hours.
Once frozen, slice the log into 2 cm. thick disc shipped cookies. Place the cookies on a parchment lined baking sheet and bake at 350 degrees for approximately 15 minutes.
Remove from the oven and let the cookies set for 5 minutes.
Transfer cookies to a cooling rack.
Place in a seal tight container.

Personal Notes:
Personal Notes:
My husband and I were honored to be invited to our dear friends engagement in India. It was during one of our cooking classes there, that this cookie was invented for my husband who prefers honey over sugar.

 

 

 

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