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 as cookies.
Prepare the shortcrust pastry: beat the soft butter with the two sugars until smooth and creamy.
Add the egg and vanilla flavoring and mix well.
Combine the flour, baking powder, and a pinch of salt; work quickly until you have a compact dough.
Wrap the dough in plastic wrap and let it rest in the fridge for 2 hours.
Prepare the filling by mixing the soft butter with the sugar and cinnamon until you get a spreadable cream.
Roll out the pastry on a floured surface into a rectangle about 2 mm thick.
Spread the filling evenly over the pastry rectangle and, if desired, sprinkle with a little more sugar.
Roll the pastry up 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 fridge if you do not have space in the freezer).
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 wire 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 preparation time indicated does not include the resting times in the fridge/freezer. The number of servings is indicative 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 |
| Fibre (g) | 0.94 |
| Salt (g) | 0.12 |
