Cinnamon Toast Shortbread Cinnamon Toast Shortbread

Author: Canadian Living

A familiar late-night snack becomes a festive cookie. Salted butter is a must.

  • Portion size 44 servings
  • Credits : Canadian Living: Holiday 2008


Brown Butter Cinnamon Icing:


In large bowl, beat butter until smooth; beat in sugar. Stir in cornstarch until smooth. Stir in flour. Divide in half. Roll each into 9-inch (23 cm) long log. Wrap in plastic wrap; refrigerate for 30 minutes.

Flatten 3 sides on each log, leaving remaining side rounded. Using chopsticks or ruler, press indents onto 2 opposing flat sides to resemble loaf of bread. Rewrap and refrigerate for 30 minutes.

Slice dough crosswise into generous 1/4-inch (5 mm) thick slices. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Bake in 275°F (140°C) oven until edges are light golden, about 30 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool.

Brown Butter Cinnamon Icing: In saucepan over medium heat, melt butter until nutty brown and no longer bubbly, 5 minutes. Transfer to bowl; let cool. Beat in sugar, cream and cinnamon until fluffy, adding up to 1 tbsp (15 mL) more cream if necessary. Spread 1 tsp (5 mL) on each cookie. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)

Nutritional facts Per cookie: about

  • Sodium 34 mg
  • Protein 1 g
  • Calories 84.0
  • Total fat 5 g
  • Cholesterol 13 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 1.0
  • Folate 5.0
  • Vitamin A 4.0
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Baking & Desserts

Cinnamon Toast Shortbread