Cinnamon Shortbread Owls
Adapted from My Own Labels
These super cute owls are quite easy to make. The resulting cookie is deliciously crisp and buttery. The original recipe made cardamom cookies, but I used cinnamon instead. I also reduced the baking time a little bit.
Makes about: 14 owls, about 2.5’’
Prep time: 45 min (You’ll need to chill dough, then roll it out)
Bake time: About 15 minutes, or until cookies are golden brown.
¾ cup butter
¾ cup powdered sugar
1 ¾ cup flour
1 tbsp cornstarch
1 ½ tsp cinnamon
½ tsp salt
1 tsp vanilla
m&ms or chocolate chips (for eyes)
almonds (for beak)
Rolling pin, freezer, spoon, fork
1. Preheat oven to 350F.
2. Cream together butter, powdered sugar, and vanilla until smooth.
3. Add in flour, cornstarch, cinnamon, and salt. Blend until smooth.
4. Divide the dough into 2 balls and chill for 20-30 minutes.
5. Roll out dough until about 1/8 to ¼’’ thick. For easy clean up, roll between two sheets of parchment paper.
6. Cut out circles using cookie cutter or rim of drinking glass
7. For eyes, roll out small balls of dough, about 1 cm in diameter (this will become the sclera of the owl’s eye). Press a chocolate chip or M&M into each ball to make the iris.
8. To make the beak, place an almond between the eyes.
9. Use the curve of a spoon to make wings and fork to make feet. Don’t press too deeply.
10. Bake for 15 minutes, or until edges are golden brown. The original recipe called for 20-27 minutes.