Snickerdoodle Shortbread

Snickerdoodle Shortbread

Ingredients

1 cup Dierbergs butter, softened
½ cup Dierbergs sugar
3 tablespoons Dierbergs milk (divided)
2 cups Dierbergs flour
¼ teaspoon salt
¼ cup coarse sugar
1 teaspoon ground cinnamon
1 cup Dierbergs powdered sugar

Directions

In large mixer bowl, beat butter, sugar, and 1 tablespoon of the milk at medium speed until light and fluffy. Add flour and salt; beat at low speed just until combined. Spread dough in 9-inch square cake pan that has been lined with foil extending about 1 inch above sides of pan. In small bowl, stir together coarse sugar and cinnamon. Sprinkle over shortbread. Bake in 350°F. oven until edges are light golden brown, about 35 minutes. Cool in pan on wire rack 10 minutes.

Use edges of foil to lift shortbread from pan onto cutting board. Cut into 16 squares. In small bowl, whisk together powdered sugar and remaining 2 tablespoons milk until smooth. Drizzle over cooled shortbread. Store in airtight containers.

Servings: 16
Serving Size: Per square

Per Serving
Calories: 229
Cholesterol: 31 mg
Fat: 12 g
Sodium: 40 mg
Carbohydrates: 30 g
Protein: 2 g
Fiber: 1 g