Whenever I stumble upon glass jars of any size, I stockpile them for the gifting
season. Soups, salads, and treats of various sizes, all help to fill these jars making
the PERFECT GIFT! Any medium to large size jar will work for treats like these
fabulous Cinnamon Shortbread Sticks! Often I will choose the recipe depending
on the jar, or I will make these cookies half this size, just to fit the box or jar.
No matter the size, these cookies are one you are going to want to share this
Cinnamon Shortbread Sticks
1 ½ c. sliced almonds
2 tsp. baking powder
4 egg yolks
2/3 c. butter, softened
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 c. sugar
1 tsp. kosher salt
4 ½ c. flour
Preheat oven to 350°. Spread sliced almonds on a jelly roll pan and toast in oven for 10 to 12 minutes
or until golden brown. Remove almonds from oven and when cool, chop into very small pieces.
In a mixing bowl, beat butter on high for 30 seconds with an electric mixer. Add sugar and beat
for an additional 15 seconds.
Whisk together baking powder, cinnamon and salt in a small bowl and blend with butter and
sugar. Separate the egg yolks from the whites. Add yolks and vanilla; beat well. Add flour and
chopped almonds, mixing thoroughly. Place dough on a lightly floured surface and roll out into
a rectangle ½-inch thick. Cut in half, making two 3 ½-inch rectangles. Cut crosswise into 1-inch
wide sticks. Place 2 inches apart on an ungreased jelly roll pan and bake for 8 to 10 minutes or
until golden. Remove from oven and let cool.
Excerpt From: Michelle Huxtable. “The Gathering of Friends.” iBooks volume six “A Year of Holidays at Home”