Shortbread Cookies With Cinnamon and Cloves
These Cinnamon Shortbread Cookie Wedges are kicked up a notch by adding a hint of ground cloves. A shortbread cookie has a crumbly texture. But don’t let this frighten you as it is not dry on the palate. I always like to have a cup of tea when consuming these.
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These cinnamon and clove cookies are baked in a round baking dish and cut into wedges resulting in that telltale shortbread shape.
Tips for making the Cinnamon Shortbread Cookie Wedges:
Ingredients:
As with most shortbread cookies, this recipe contains no eggs. Just a few simple ingredients are needed to create the treats:
- Granulated Sugar
- Unsalted Butter: soften the butter before starting the cookie dough
- All Purpose Flour: a gluten-free flour replacement may be used
- Salt, ground cinnamon and ground cloves
How to Create the Shortbread Triangles:
To create the classic shortbread wedges:
- Lightly butter a 9″ pie plate or 8″ cake pan.
- Cut a circle of parchment paper to fit in the bottom of the pan.
- After mixing the dough, pour into the bottom of the prepared baking dish. This dough is crumbly but it will come together.
- Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan
- Using a sharp knife, score the top of the dough lightly by making 4 lines running across the diameter of the pan (resulting in 8 wedges). Mark the lines by puncturing with a dinner fork. Next, mark impressions on the outermost edge with the fork.
- After baking, place the pan on a cooling rack for 10 minutes. Carefully turn the pan upside down and release the shortbread cookie disk. Flip the disk over and, using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.
Bake and Cut Shortbread Wedges:
FAQs
These cookies are best left at room temperature and stored in a airtight container. To freeze, simply wrap in plastic and freeze for up to 2 months.
I hope you enjoy these Cinnamon and Clove Shortbread Cookies as much as my family and friends do!
Cinnamon and Clove Shortbread Wedges
Ingredients
- 66 Grams Granulated Sugar (⅓ Cup)
- 107 Grams Unsalted Butter (room temperature) (1 Stick / 4 Ounces)
- 145 Grams All Purpose Flour (1 Cup plus 1 Tbsp)
- ½ tsp Salt
- ½ tsp Ground Cinnamon
- ¼ tsp Ground Cloves
Instructions
- Preheat oven to 350°
- Prepare an 8" round cake pan (or 9" pie plate) by lightly applying butter. Cut a circle of parchment paper to fit in the bottom of the pan.
- Combine all-purpose flour, ground cinnamon, ground cloves and salt in a bowl.
- Place sugar and butter in the bowl of a stand mixer fitted with the paddle attachment (a hand mixer may also be used).
- Begin creaming the sugar and butter together on medium speed. Continue to mix until the butter and sugar are light and fluffy (2 – 4 minutes), scraping the side and bottom of the bowl as needed.
- Add flour/cinnamon/clove/salt to the mixing bowl and mix on low speed until just incorporated. The mixture will look crumbly but should hold together when squeezed with your hand.
- Pour all of the dough into the prepared pan. Using your palms, a dough tamper or a flat-bottomed drinking glass, press lightly on the dough so it is evenly distributed on the bottom of the pan.
- Using a sharp knife, score the top of the dough lightly by making 4 lines running across the diameter of the pan (resulting in 8 wedges).
- Using a dinner fork, mark impressions in the dough on the outermost edge.
- Bake 22 – 25 minutes. The top will be a light brown and the edges a bit darker.
- Allow the pan to cool for 10 minutes on a rack. Carefully turn the pan upside down and release the cookie disk.
- Flip the cookie disk over and, using a sharp knife or bench scraper, cut through the scored lines you created before baking. Place wedges on a rack and allow to cool completely before serving.
Janice Lasted