We love cinnamon all ye ar long and these shortbread cookies are wonderful. They do make a pretty Christmas cookie as well but they are a favorite all year lonh. They are a tender cookie with a cinna,on flared dough , then rolled in cinna,on sugar for a extra touch, then topped with a cinnamon candies for a cinnamon lovers treat!

This is a tender shortbread cookie with a warm bold cinnamon sugar flavor.. It is like cinnamon toast in a cookie!

Made these for a fall party. Modified from a family shortbread recipe. They go great with strong coffee of hot cider on a nippy evening!

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These are tasty slice and bake style cookies. The edges are crisp but the centers are soft and chewy. Make sure to chill The dough for The amount of time listed, as the cookies already spread quite a bit once chilled. The coarse sugar is optional, but it adds extra sweetness and a nice crunch along the cookie edges. Recipe source : Sallysbakingaddiction.com

These are a very good use for the couple of bottles of maple syrup I got in Canada recently. Can totally taste the maple but they’re not too sweet at all. The perfect cookie!

I really like shortbread cookies but don't like paying supermarket prices!Would like to brag that these crisp cookies will melt in your mouth! This recipe can make 18 cookies and the measurements can be increased to make larger batches...Enjoy!

This is a classic shortbread cookie flavored witth cherry and coated in chopped almonds for a bright delicious combination. Then drizzled with white and milk chocolate?

Making shortbread cookies with 5 ingredients or 6 if you include the fun chocolate dipping!

adapted from momontimeout.com

I revised a shortbread recipe, which I used to bake in a café in Canada. It's such an easy ratio of ingredients, so once you bake these cookies, you can make them without looking at the recipe. Feel free to adjust the amount of the ingredients as well. They can be made in 20 minutes!Once you have flipped the baking pan, keep an eye on the cookies so that they don't burn. Take the baking pan out of the oven when the cookies are light brown on the edges, and cook through with the residual heat. I recommend using butter for this recipe since they result in a richer and tastier cookie. Recipe by LazyHata