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    You are in: Home / Recipes / Cinnamon Shortbread II Recipe
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    Cinnamon Shortbread II

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    dcwang wang's Note:

    I love cinammon. It smells so tempting... And I love cookies! This cinammon shortbread does not require egg yolk like the other one. I didn't have nutmeg, so I used 1/1/2 tsp of cinammon, for half of the recipe. I omitted the vanilla extract from www.fooddownunder.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350.
    2. 2
      Grease 9 X 13 in rectangular pan.
    3. 3
      In a bowl, whisk together flour, cinammon, nutmeg, and salt and set aside.
    4. 4
      In another bowl, with electric mixer on low speed, cream butter, sugars.
    5. 5
      Add vanilla extract.
    6. 6
      Blend flour mixture into butter mixture gradually.
    7. 7
      Press dough evenly into bottom of pan (I shapped it into circles).
    8. 8
      Decoratively score the dough with a fork or small knife if desired.
    9. 9
      Baki in center of oven from 20/25 mins,or until golden brown around edges.
    10. 10
      Cool compeletely and cut into 2-by 21/2-in bars.
    11. 11
      Store in airtight container.
    12. 12
      WEll wrapped may be frozen.

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    Nutritional Facts for Cinnamon Shortbread II

    Serving Size: 1 (21 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 105.5
     
    Calories from Fat 56
    53%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.9 g
    19%
    Cholesterol 16.2 mg
    5%
    Sodium 40.5 mg
    1%
    Total Carbohydrate 11.7 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 5.1 g
    20%
    Protein 0.9 g
    1%

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