Cinnamon Sugar Shortbread

Ingredients:

2 cups pastry flour (replace 1/4 cup with rice flour for a crunchier texture)
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup powdered or icing sugar
1 teaspoon vanilla extract

Topping: 1/3 cup sugar + cinnamon (combine and set aside)

1. Mix flour with salt. Crush all lumpy pieces. Set aside.
2. Cream butter with sugar until well blended. Add in vanilla. Stir.
3. Combine butter with flour and blend until incorporated.
4. Roll up and flatten the dough into a disk shape.
5. Lightly flour the dough and seal it in plastic wrap.
6. Refrigerate the dough for 1 hour.
7. Roll out the dough to 1/4 inch height on a floured surface. (You can cut the amount you want to make and freeze the rest).
8. One cookie at a time, cut the dough with a cutter and place one side of the cookie down onto the topping mixture. Give it a little pat and place it onto a baking tray lined with parchment paper. If your dough softens up, just simply pop it in the fridge for 5 mins.
9. Bake cookies at 325F for 9 to 12 minutes (monitor near the end to control how golden you want the cookies).
10. Transfer the cookies onto a cooling rack and let it cool entirely.
11. Eat the cookies.