CINNAMON SHORTBREAD COOKIES

1 cup flour
1-1/2 teaspoons cinnamon
pinch salt
1/2 cup unsalted butter
1/2 cup packed light brown sugar
1 egg yolk
2 tablespoons sugar


Preheat oven to 350 degrees; lightly grease baking sheets.

Place flour, cinnamon, and salt in work bowl of food processor; pulse five or six times until blended. Remove to a small bowl. Process butter and brown sugar about 30 seconds, scraping down sides once or twice, until light and fluffy. Add egg yolk and process about 10 seconds to blend. Add flour mixture and pulse six to eight times, just until blended. Wrap dough in plastic wrap and chill at least one hour or overnight. (Dough may also be frozen up to a month.)

Roll out dough, half at a time, to 1/8-inch thick. Cut with cookie cutter and place cookies two inches apart on baking sheets. Sprinkle with sugar. Bake seven to eight minutes until firm and just beginning to darken at edges. Cool on wire racks.

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