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The cinnamon shortbread with eggnog glaze

Stephanie Eddy

Quick and delicious, these glazed shortbread cookies pack a punch of holiday flavour.

Servings: 25-30 cookies

Ready time: 1hr 45 min (includes chilling and drying time)

Shortbread

2 cups (310 g) all-purpose flour

1 tbsp cornstarch

2 tsp cinnamon

½ tsp salt

1 cup unsalted butter, room temperature

1 tbsp eggnog

½ cup (60 g) icing sugar

Eggnog glaze

3 tbsp eggnog

2/3 cup plus 3 tbsp icing sugar

Sprinkles or decorations (optional)

Method

Shortbread:

In a medium bowl, whisk together flour, cornstarch, cinnamon and salt.

In mixer bowl, cream butter, eggnog and icing sugar until smooth and fluffy.

Turn mixer on low and slowly add flour mixture. Continue to mix on low until dough comes together.

Place dough in a large freezer bag. Leave the bag unzipped while you roll the dough out to ¼-inch thickness. Transfer bag of dough onto a tray and chill in freezer until firm (around 20 minutes).

Preheat oven to 375. Remove dough from bag and slice into 1.5-inch squares. Place on parchment paper-lined cookie sheets 1/2-inch apart and bake for 10-13 minutes until cookies are slightly golden on bottom edges. Cool on a wire rack.

Eggnog glaze:

Whisk icing sugar into eggnog until it becomes smooth and creamy. Once cookies have cooled, place on parchment paper and use a spoon to drizzle or spread glaze over each one. Top with sprinkles for holiday flare. Allow the glaze to harden (approximately an hour) before serving.

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