Cinnamon Stamped Cookies (recipe 8)

Cinnamon Stamped Cookies (recipe 8) - made dough September 6, 2021 from Cooking is My Sport

3 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon salt

3 sticks (12 ounces) unsalted butter, softened

1 cup granulated sugar

2 large egg yolks

2 teaspoons vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar until creamy and fluffy. Add the egg yolks, one at a time, mixing until just combined. Mix in the vanilla extract.
2. In a separate bowl, whisk together flour, cinnamon and salt. Add to butter mixture in 3 additions, mixing on low speed until just combined. 
3. Scrape dough onto a piece of plastic wrap, pat into a thick disc and wrap completely. Chill in refrigerate for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper.
5. Roll out dough onto a clean and lightly floured surface to about 1/4 inch thick. Dip your cookie stamps into powdered sugar or granulated sugar then tap to remove excess. Press firmly into the dough. Use a slightly larger round cookie cutter to cut out the shape, then transfer to baking sheets. Repeat with remaining dough. Freeze cut out cookie dough for 10-20 minutes.
6. Bake cookies until just golden brown at the edges, 9-12 minutes. Let rest on baking sheets for 2-3 minutes then transfer cookies to wire rack to cool completely.

So far this is one of the best stamped cookie dough recipes I've tried. 8th time's the charm? As you can tell from the pictures, the unbaked dough molded easily in the mooncake molds I stamped them with and the baked versions kept the impressions reasonably well.

Which is fitting as this recipe and its accompanying pictures are what caught my eye on pinterest 7 stamped cookie recipes ago. I only got around to trying it out now. If I had known how well the dough would work out, I would've tried this recipe sooner.

I still haven't quite mastered the knack of how much cookie dough to put into each mooncake mold as some of them come out quite thick (too much dough) and others came out the right thickness but a little cut off at the corners (not enough dough). Ah well, just don't look too closely.

As for the flavor, this was good and I like cinnamon but I think I would prefer a straight butter flavor for shortbread. I'm going to have to try this recipe again and omit the cinnamon to see if the texture would remain the same (I assume it would) and the butter flavor would come through more cleanly.