Cinnamon and Clove Shortbread Wedges Recipe
These shortbread wedge cookies with cinnamon and cloves are a classic melt-in-your mouth cookie. Wonderful for any occasion.
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 teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon 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.
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