Cinnamon Sugar Shortbread Cookie Bars Recipes

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine flour and cornstarch; gradually add to creamed mixture. , Pat into an ungreased 15x10x1-in. baking pan. Pierce several times with a fork. Bake at 325° for 40-45 minutes or until lightly browned. Cut while warm.

Steps:

• Preheat oven to 325 degrees.
• In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy.
• Mix in the flour and cornstarch until well combined.
• Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork.
• In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough.
• Bake for 40 minutes or until the edges are lightly golden and the cookie is set.
• Cut into bars while still warm.

Steps:

• Preheat oven to 350°.
• Combine all the ingredients for shortbread in large mixing bowl.
• Beat at low speed just until a soft dough forms.
• Press dough evenly onto bottom of a lightly greased 13x9 baking pan.
• Stir topping ingredients in small bowl; sprinkle over shortbread.
• Prick all over the top with a fork.
• Bake 20-30 minutes or until light golden brown.
• Cool slightly and cut ito squares while shortbread is still warm.

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork., Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees; lightly grease baking sheets.
• Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended.
• Remove to a small bowl.
• Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy.
• Add egg yolk and process about 10 seconds to blend.
• Add flour mixture and pulse six to eight times, just until blended.
• Wrap dough in plastic wrap and chill at least one hour or overnight (Dough may also be frozen up to a month).
• Roll out dough, half at a time, to 1/8-inch thick.
• Cut with cookie cutter and place cookies two inches apart on baking sheets.
• Sprinkle with sugar.
• Bake seven to eight minutes until firm and just beginning to darken at edges.
• Cool on wire racks.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the butter with 50g of the sugar and the vanilla. Mix the flour, ground rice and ½ tsp cinnamon, then mix this into the butter mixture - you may need to finish with your hands. Roll out to just under 1cm thick between 2 sheets of baking parchment, then lift the bottom sheet of baking parchment onto a baking tray. Bake for 10-15 mins until golden and crisp looking.
• Meanwhile, mix the remaining sugar with the remaining cinnamon. Remove the shortbread and leave to firm up for 1-2 mins, then slice into long shard shapes with a knife. Discard trimmings (or nibble them!), and scatter the biscuits with the cinnamon sugar while still warm. Gently toss to coat, then set aside until cool. Cover until ready to serve.

Steps:

• Mix sugar, oil, molasses and egg.
• Stir in flour, soda, salt and cinnamon.
• Mix well.
• Press the dough into a solid ball and divide in half with a knife.
• Shape each half into a strip 15" x 1-1/2" 3" apart on a greased cookie sheet or a cookie sheet lined with parchment paper. You may use a rolling pin to help flatten.
• Bake 375° until edges are light brown and tops are cracked, 6-7 minutes (soft), 8-9 minutes (crisp).
• If you want you can glaze them now coming out of the oven with a powdered sugar, milk & vanilla paste.
• Warm glaze in microwave before spreading on warm cookies.
• Cool 2 minutes.
• Cut each strip crosswise into slices for cookie bars.
• Let cool and enjoy.