A shortbread cookie is a thing of beauty all year long. Add some allspice to it and the warmth makes a great winter time treat. Very good in summer too.
With an stand mixer, paddle the room-temperature butter with the brown sugar until mixture is light and fluffy (about 2-3 minutes). Add the ground cinnamon and beat to incorporate.
Sift the flour and salt. When the sugar/butter mixture is ready, add the flour to the mixing bowl. Mix on low speed until the dough just begins to come together, then stop. If the dough is crumbly, use your clean, bare hand to gently knead it until it comes together. Transfer the dough from the mixing bowl to a large piece of parchment or baking paper.
Use a rolling pin to roll the dough out into a 9″ x 11″ rectangle. The dough should be uniformly thick, about 1/4″. Place another sheet of waxed paper on top of the dough. Slide the dough into a zip top bag, then carefully place on a sheet pan and store in the cooler 3 hours.
Heat the oven to 300°F and line two baking sheets with parchment paper. Use a long knife to score rectangles from the dough. Estimate three lines on the short side and then cut through. Cut each cookie 1" wide and transfer them gently to the parchment-lined baking sheets.
Sprinkle cookies with the Cinnamon Sugar and bake for 18-20 minutes, until shortbread are just lightly golden, but not yet browned around the edges.
Remove baking sheets from oven. Allow shortbread to cool 5 minutes before transferring to wire cooling racks, and allowing the cookies to cool completely before serving. It is the rules that you must taste one warm cookie from each pan just to make sure they are good.
Combine both ingredients together, mix well and store in a canning or resealable jar. Use liberally on Cinnamon Bagels