Cinnamon Shortbread

The first batch of holiday goodies went out to some family today. I know--a week before Christmas, and I am just getting started. I still have a couple packages to ship out and deliver, Winter Solstice coming up on Monday. Not to mention the cooking for the big day itself.
I am perpetually behind. But so are most of us this time of year, so I'm not going to worry about it too much. I won't be doing much relaxing, but who is?
My stepdad's mother's favorite cookie is shortbread. It originated in Scotland, and is prevalent today all over the UK. It's a really simple little cookie, and that means that it can be fantastic or terrible. It's not like a brownie or chocolate chip, where there's so much going on to distract you from bad texture or mediocre flavor. Nope--Just flour, butter, salt, and sugar make up these buttery, tender little wedges. They're meant to be slightly sandy and crumbly, and they melt in your mouth if done properly.
Being an ancient cookie, and also being used for so many things like cookie crusts and such, there were hundreds of recipes to choose from. Some used the traditional oat flour, most called for wheat, some recipes include cornstarch or other flours. The point of it is to inhibit gluten from forming--our little friend that gives bread its chew is the enemy of shortbread. Gluten forms when flour and water get together, making those elastic strands that trap bubbles and give rise to our baked goods. But if you use oat flour, or some other combination, you avoid this pretty effectively. Besides, it's historically accurate--Scotland, Ireland and the British Isles had more oats than wheat.
You know I'm all about history--and I'd have liked to have used the oat flour. But I neglected to decide on my recipe, and didn't have any on hand. I was making this after the kidddies went to bed, so I couldn't run out to Vons. I decided to use the recipe in one of my favorite cookbooks. Another thing that creates gluten is agitation, and that's why the traditional way a shortbread is made usually involved the biscuit or pie method. That's where you cut or knead butter directly into the dry ingredients. The fat coats the flour, preventing gluten from forming.
Well, my recipe had another method, and considering the tests this kitchen puts into their recipes, I decided to just go along with it.
Powdered sugar is beaten with soft butter until creamy, lightening the texture. Then dry ingredients--no leavening-- are beaten in. This particular recipe has so much butter it actually requires you to knead it for a minute, just so it will form enough gluten to hold together--because fat inhibits that, too. (Really, there's no chance these cookies will be tough or chewy.)
Then you pat it into a round, score it gently, and you can dock it with a fork, imprint very lightly with a pattern, which in hindsight, I should have done gently with cookie cutters. I did mine free-form with a decorative edge on some parchment, but forming it using the side part of a springform pan will get you a perfect circle. Sprinkle some sugar or cinnamon-sugar on top and bake low and slow until it's nice and crisp.
You are rewarded with an amazing little cookie. It smells heavenly, just buttery and delicious. I added just a touch of cinnamon to mine to add a bit of holiday interest, and it was totally divine.

Cinnamon Shortbread Cookies

11.25 oz (2 1/4 cups) all-purpose flour
1/2 tsp salt
1/4 tsp cinnamon
2 oz (1/2 cup) confectioner's (powdered/icing) sugar
2 sticks (8 oz) unsalted butter, soft
cinnamon-sugar for sprinkling

Mix flour, salt, and cinnamon together in a medium bowl. In a mixer bowl, cream sugar and butter until light and fluffy, about 5 minutes. Turn mixer to low and slowly add dry ingredients, mixing about 30 seconds.
Turn onto lightly floured board and knead gently for a few minutes, until dough is vey smooth. Place onto a sheet of parchment and roll into a 9" circle--it will be about 1/2 inch thick. Flute edges, and/or press gently with a decorative pattern if desired. Score just the very top with a knife into 16 wedges, and sprinkle with cinnamon-sugar.
Refrigerate 20 minutes, and in the meantime preheat oven to 300.
Place in middle of oven, and bake 40-45 mins, til just barely browned. Immediately cut through scored marks with a sharp knife, and transfer to a rack to cool. Will keep about a week tightly wrapped.