Brown Sugar Cinnamon Shortbread

• 1 cup Unsalted Butter, Softened
• 1 cup Dark Brown Sugar (packed)
• 1 Egg Yolk
• 1 teaspoon Kosher Salt
• 2 teaspoons Cinnamon
• 2-1/3 cups Flour
• Additional Cinnamon Sugar, For Dusting

1. Preheat oven to 325u0b0F.
2. Using an electric mixer, cream butter until fluffy. Add brown sugar, mix again. Add egg yolk, mix again, then add salt and cinnamon. Fold in flour using a wooden spoon, working just until combined. Do not overmix; dough may still be a little crumbly.
3. Press mixture into either a 9-inch square pan, or a 9-inch round springform pan, using your fingers to make sure it is evenly spread out and no dry spots remain. If using a round pan, cut lines across the dough with a sharp knife to form 12 wedges. If using a square pan, cut squares or rectangles of whatever size cookies you'd like. Using a toothpick or a wooden skewer, poke a few holes in each cookie. Sprinkle the pan with a generous dusting of cinnamon sugar.
4. Bake for 45 minutes, until edges are golden brown and center is firm to the touch but still has a little give. Allow to cool for 20 minutes or so. If you are using a springform pan, remove the sides of the pan, then cut into wedges along the previously formed lines. If using a square pan, carefully turn out the entire pan of cookies onto a baking rack, then use the baking rack to help turn the cookies right side up again onto a cutting board. Cut into smaller cookies along the previously formed lines.
5. Allow to cool completely, then serve.
6. Adapted from a recipe I clipped years ago from The Los Angeles Times.

unsalted butter, brown sugar, egg, kosher salt, cinnamon, flour, cinnamon sugar

Taken from tastykitchen.com/recipes/desserts/brown-sugar-cinnamon-shortbread/ (may not work)