These pretty little cinnamon stars are another variation on my favorite shortbread recipe with some Vietnamese cinnamon added. Simple? Yes, and that's the beauty! It lets the delicious cinnamon shine through! Sometimes it's the simple flavors that come out the best!
I've gone on and on about Vietnamese cinnamon before, and if you haven't heard my spiel yet here it is again: I adore it! I buy Vietnamese cinnamon from Penzey's and give it away as gifts! It's that wonderful! I can't recommend it enough. I buy a nice big bag and store it in a jar in my fridge. It preserve the flavor, and this is a flavor worth preserving!
I hope you enjoy these as much as me and my friends have!
Cinnamon Snowflake Cookies
1 cup unsalted butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup cake flour
2 tsp. Vietnamese cinnamon
Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Cream butter and powdered sugar until fluffy. Stir in vanilla; add dry ingredients and mix well.
Shape dough into a disc, wrap in wax paper and allow to rest in the refrigerator for half an hour.
Remove dough from the refrigerator and roll out on a floured surface to roughly an 1/8th inch thick. Cut the dough with a small star cookie cutter, and place cookies onto a lined baking sheet. Chill in refrigerator for another half hour.
Remove from fridge and bake for 10 - 12 minutes or until edges are lightly browned. Remove to a cooling rack.
Allow to cool before icing.
Piping Glaze
1 cup powdered sugar
1 tablespoon water
Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Cream butter and powdered sugar until fluffy. Stir in vanilla; add dry ingredients and mix well.
Shape dough into a disc, wrap in wax paper and allow to rest in the refrigerator for half an hour.
Remove dough from the refrigerator and roll out on a floured surface to roughly an 1/8th inch thick. Cut the dough with a small star cookie cutter, and place cookies onto a lined baking sheet. Chill in refrigerator for another half hour.
Remove from fridge and bake for 10 - 12 minutes or until edges are lightly browned. Remove to a cooling rack.
Allow to cool before icing.
Piping Glaze
1 cup powdered sugar
1 tablespoon water
Mix ingredients together. Add more sugar or liquid until the consistency you desire is acquired. I used a very thick icing for piping!
Pipe snowflakes over the shape of the star.
Return the iced cookie to the cooling rack and allow icing to set for roughly an hour.
Return the iced cookie to the cooling rack and allow icing to set for roughly an hour.
