Cinnamon Shortbread Cookies: Crisp

Instructions:

1. In a medium bowl, beat the softened butter and brown sugar until combined into a smooth paste; do not over-whip.
2. Stir in the vanilla extract until fully incorporated.
3. Sift together the flour, 1 teaspoon of cinnamon, and salt. Gradually stir the dry mixture into the butter until a soft dough forms, stopping as soon as flour streaks disappear.
4. Shape the dough into a log, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
5. Preheat your oven to 325°F (160°C). On a lightly floured surface, roll the dough to 3/8 inch (1cm) thickness.
6. Combine the granulated sugar and remaining cinnamon in a small bowl. Roll the edges of the dough in the mixture, or cut into rounds and dip the tops for a churro-style finish.
7. Place cookies on a parchment-lined baking sheet and bake for 12 minutes.