Crispy, fragrant cinnamon cookies made with a buttery shortcrust pastry and a filling of butter, sugar, and cinnamon. The preparation is similar to a sweet roll, but sliced and baked like a cookie.
Make the shortcrust pastry: beat the soft butter with the two sugars until you obtain a smooth cream.
Add the egg and vanilla flavoring and mix in well.
Combine the flour, baking powder, and a pinch of salt; work quickly until you obtain a compact dough.
Wrap the dough in cling film and let it rest in the refrigerator for 2 hours.
Prepare the filling by mixing the soft butter with the sugar and cinnamon until you obtain a spreadable cream.
Roll out the shortcrust pastry on a floured surface into a rectangle about 2 mm thick.
Spread the filling evenly over the shortcrust rectangle and sprinkle with more sugar if desired.
Roll up the shortcrust very tightly along the long side to form a cylinder.
Wrap the cylinder and place it in the freezer for 1 hour to firm up (alternatively 30-60 minutes in the refrigerator if you do not have freezer space).
Slice the roll into pieces about 1 cm thick and arrange the cookies on a baking tray lined with parchment paper.
Bake in a preheated static oven at 180°C for about 12 minutes, until the edges are lightly golden.
Let the cookies cool on a rack; once cold, they will be crisp and fragrant.
Electric whisk or stand mixer
Rolling pin
Plastic wrap
Baking tray
Parchment paper
Cooling rack
Store the cookies in an airtight container at room temperature for 4-5 days. It is possible to freeze the slices before baking for 1 month; bake directly from frozen, adding 2-3 minutes.
The indicated preparation time does not include resting time in the refrigerator/freezer. The number of servings is approximate and depends on the size of the slices obtained.
Italia, Toscana
| Energy (kcal) | 454.46 |
| Carbohydrates (g) | 49.59 |
| of which Sugars (g) | 22.65 |
| Fat (g) | 27.12 |
| of which Saturates (g) | 15.57 |
| Protein (g) | 5.61 |
| Fiber (g) | 0.94 |
| Sale (g) | 0.12 |
