Button Cookies with Cinnamon and Sugar

Ingredients:

Cinnamon Sugar Cookies

• 1 tbsp. sugar
• 1 teaspoon ground cinnamon
• Premium flour for working with dough
• 2 sheets of pie dough, see recipe below

Dough

• 12 tbsp (165 g) very cold unsalted butter
• 3 cups premium flour
• 1 teaspoon coarse salt
• 1 tbsp. sugar
• 1/3 cup very cold shortening
• 6–8 tbsp (about 0.5 cup) ice water

Preparation:

1. Preheat oven to 350°F (175°C). Line two 12x16 inch baking sheets with parchment paper. Place the sugar and cinnamon in a small bowl. Stir with a fork and set aside. Lightly flour a countertop or cutting board. Roll out the dough to a thickness of 0.5 cm.
   
   Option 1: Buttons
   
   Cut out circles using a 2.5 cm cookie cutter. Place the dough circles on the prepared baking sheets. Sprinkle with a small amount of the cinnamon-sugar mixture. Bake, one baking sheet at a time, until golden brown around the edges, 12–14 minutes.
2. Option 2: Bows
   
   
   
   Cut the rolled out dough into rectangles measuring 4x8 cm.
   
   
   
   
   Place on a baking sheet lined with parchment paper.
   
   
   
   
   Press the center of each rectangle with your fingers to form a butterfly shape. Sprinkle with a small amount of cinnamon-sugar mixture. Bake until golden brown around the edges, 15 minutes.

3. Pie dough

   
   Cut the butter into cubes and refrigerate while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse several times to combine. Add the butter and shortening. Pulse 8-12 times, until the butter is the size of peas. Continuing to pulse, pour ice water into the feed tube and pulse until the dough begins to form a ball. Turn the dough out onto a floured board and shape it into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Makes 2 25cm (10") rounds.
   
   Option 3: If you are baking in a pie pan
   
   Cut the dough in half. Roll each piece into a circle on a well-floured board, rolling the rolling pin from the center outward, turning and dusting the dough with flour to ensure it doesn't stick. Fold the dough in half, place it in the pie pan, and unroll it to fit the pan. Repeat with the top layer.