Cinnamon And Rye Shortbread

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup (85 grams) confectioners' sugar
• 1 teaspoon vanilla bean paste or extract
• 1 1/2 cups (177 grams) unbleached all-purpose flour
• 1 cup (130 grams) dark rye flour
• 3/4 teaspoon kosher salt
• 2 teaspoons good quality cinnamon (I used Penzey's Vietnamese cinnamon)
• 2 teaspoons Turbinado sugar, for sprinkling over dough

1. Heat oven to 350u0b0 F. Butter the bottom and sides of a 9-inch square pan.
2. Whisk together the flour, salt, and cinnamon in a medium bowl.
3. Using a hand mixer and a large bowl or a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until smooth and creamy, 2 to 3 minutes, stopping once or twice to scrape down the sides of your bowl with a rubber spatula. Add the vanilla and beat for a few more seconds. Add the flour mixture and mix on low speed until well integrated and the dough begins to form moist clumps, about 1 minute.
4. Turn the dough out into the prepared pan. Using a flat-bottomed glass or measuring cup, press the dough to form an even layer.
5. Score the dough lightly with a knife, marking 4 rows by 8 rows to form 32 shortbread bars. Dock each bar once or twice with a fork, if desired. Sprinkle turbinado sugar generously and evenly over the dough.
6. Bake for 30 to 40 minutes, until shortbread is lightly browned all over.
7. When done, remove pan from oven and transfer to a cooling rack. While the shortbread is still hot, use a knife to fully cut the shortbread along the lines you scored prior to baking. Allow shortbread to cool completely in the pan. Once cool, the shortbread bars will break apart very easily. Store in an airtight container for up to one week.

unsalted butter, sugar, vanilla bean paste, flour, dark rye flour, kosher salt, cinnamon, turbinado sugar

Taken from food52.com/recipes/31643-cinnamon-and-rye-shortbread (may not work)