Recipe Instructions:
Cinnamon-sugar crust
Unsalted butter, at room temperature, for greasing the pan
2 1/2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Shortbread
2 cups (256 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 cup (226 grams) unsalted butter, cold
3/4 teaspoon pure vanilla extract
Directions
Heat the oven to 325°F. Butter an 8x8-inch baking pan. In a small bowl, mix together the sugar and cinnamon for the sugar crust. Dump the cinnamon-sugar into the buttered baking dish and tap it around, so the inside of the pan is completely coated. Pour the remaining cinnamon-sugar back into the small bowl.
Add the flour, sugar, salt, and cinnamon to the bowl of a food processor. Pulse a couple times to combine. Chop the butter into big pieces and add them on top of the dry ingredients, along with the vanilla extract. Pulse in short bursts until an extremely crumbly dough forms. Overmixing will hurt the tender, crumbly texture, so check frequently. If you can squeeze some of the bits and they hold together, it’s ready.
Dump the shortbread mixture into the prepared pan. Use the palms of your hands or the bottom of a measuring cup to press down the mixture until it’s totally smooth. Sprinkle the remaining cinnamon-sugar evenly on top. Use a fork to prick the dough all over.
Bake for 45 to 50 minutes, or until the top is deeply golden-brown and dry to the touch. As soon as it comes out of the oven, use a knife to cut it into 16 squares. Let the shortbread completely cool before serving.
