Cinnamon-Scented Christmas Shortbread

Measure the flour, cornstarch, salt, and cinnamon into a bowl. In another bowl, beat butter with sugar and vanilla extract until smooth. With a wooden spoon, stir the flour mixture into the creamed mixture just until blended. Shape the dough into a disk shape and wrap in plastic wrap. Chill for 1 hour. Line baking sheet with parchment paper or a silicone baking sheet.

On a lightly floured surface, roll out the chilled dough to a thickness of about 1/4-inch. Cut into rounds, squares, or other shapes. Arrange the cut-outs on prepared baking sheets, sprinkle with cinnamon sugar, and refrigerate for about 10 minutes. Heat oven to 350°. Bake the cookies for 8 to 10 minutes, or until cookies are set and lightly browned. Transfer the cookies to a rack to cool completely.
Makes about 2 dozen cookies, depending on size.

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