Brown Sugar Cinnamon Shortbread

Directions

1. 1
   Preheat oven to 325°F.
2. 2
   Using an electric mixer, cream butter until fluffy. Add brown sugar, mix again. Add egg yolk, mix again, then add salt and cinnamon. Fold in flour using a wooden spoon, working just until combined. Do not overmix; dough may still be a little crumbly.
3. 3
   Press mixture into either a 9-inch square pan, or a 9-inch round springform pan, using your fingers to make sure it is evenly spread out and no dry spots remain. If using a round pan, cut lines across the dough with a sharp knife to form 12 wedges. If using a square pan, cut squares or rectangles of whatever size cookies you'd like. Using a toothpick or a wooden skewer, poke a few holes in each cookie. Sprinkle the pan with a generous dusting of cinnamon sugar.
4. 4
   Bake for 45 minutes, until edges are golden brown and center is firm to the touch but still has a little give. Allow to cool for 20 minutes or so. If you are using a springform pan, remove the sides of the pan, then cut into wedges along the previously formed lines. If using a square pan, carefully turn out the entire pan of cookies onto a baking rack, then use the baking rack to help turn the cookies right side up again onto a cutting board. Cut into smaller cookies along the previously formed lines.
5. 5
   Allow to cool completely, then serve.
6. 6
   Adapted from a recipe I clipped years ago from The Los Angeles Times.