Recipe: Cinnamon Nutmeg Shortbread

Cinnamon Nutmeg Shortbread

This spicy cookie is a fragrant spin on the Scottish staple, shortbread. Shortbread gets its name from the fact that these cookies are very "short" or rich in butter. They use no eggs so are very useful when you find yourself needing a dessert or snack and have no eggs. These cookies are very tasty and freeze well.


1 cup unsalted softened butter
1/2 cup sugar
1/4 cup light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups flour
1 tablespoon ground cinnamon
1 teaspoon freshly ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 degrees and grease a 9X13 inch pan.

In a large bowl cream the butter and sugars together until light. Mix in the vanilla.

In a small bowl mix together the flour, cinnamon, nutmeg, and salt. Slowly blend the flour mixture into the butter mixture until well mixed.

Press the dough evenly into the prepared pan. Using a fork or knife, press decorations into the dough if desired.

Bake for 17-22 minutes, or until golden brown around the edges. Let cool completely, then cut into desired shapes. Store in an airtight container or freeze.