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Today, a classic, elegant little cookie: a crisp, light treat that shatters pleasingly under the tooth and is filled with warming cinnamon. They're great served with ice cream, dipped in chocolate, or nibbled all alone. Keep them for yourself or load them in jars as gifts.
Cinnamon Shortbread
yields about 40 small cookies
1/2 cup nondairy butter
1/4 cup powdered sugar
1 tsp ground cinnamon
1/4 tsp salt
1 cup all-purpose flour (measure by spooning in and leveling off, not scooping)
Cream the butter, sugar, cinnamon, and salt until smooth, pausing to scrape the sides of the bowl as needed if using a stand mixer. Add flour. Mix until fully combined and the dough begins to come together. Form into a rough log with your hands and transfer to a piece of parchment. Shape into a 10x2-inch rectangle. Roll up in the parchment and chill one hour.
Heat oven to 325. Line a baking sheet with parchment.
Use a sharp knife to cut the chilled dough into 1/4-inch slices. Working quickly, lay cookies on the lined baking sheet. Bake on the center rack until firm and browned, 17-19 minutes. Let cool one minute, then carefully transfer to a wire rack to cool completely.