Chocolate Cinnamon Shortbread Cookies

• 11 1/4 tbsp butter, at room temperature
• 1 1/4 cup confectioners' sugar
• 1 tbsp ground cinnamon
• 1 tsp vanilla extract
• 2/3 cup all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 7 oz dark chocolate melts
• 45 None edible sugar flowers, to decorate

1. Preheat oven to 350u0b0F. Line 2 large baking sheets with parchment. Using an electric mixer, beat butter, sugar, cinnamon and vanilla in a medium bowl until light and creamy.
2. Sift flour, cornstarch, and baking powder over butter mixture. Add 2 tsp water. Stir until well combined. Form dough into a 1-inch-thick disc. Wrap in plastic; chill for 30 mins.
3. Roll dough out between 2 sheets of parchment to a thickness of 1/8 inch. Use a 2-inch round fluted pastry cutter to cut dough into 45 rounds. Place on prepared trays. Bake for 12-15 mins or until firm to touch. Cool on wire rack, then transfer to baking sheet lined with clean parchment or wax paper.
4. Place chocolate in small heatproof bowl over a saucepan of simmering water (don't let base of bowl touch water). Stir until chocolate is melted and smooth. Remove from heat. Dip each cookie halfway into melted chocolate. Place a flower on center of each cookie. Leave to set before serving.

butter, confectioners, ground cinnamon, vanilla, allpurpose, cornstarch, baking powder, chocolate melts, sugar flowers

Taken from recipes-plus.com/api/v2.0/recipes/23390 (may not work)