Cinnamon Cookies

To prepare the cinnamon cookies, start by making the shortcrust pastry. In a mixer, add the flour, cold butter in small pieces 1, a pinch of salt, and cinnamon 2. Pulse briefly until you get a sandy mixture. Turn off the mixer and add the sugar 3,

the honey that will give the dough its typical brownish note 4 and the slightly beaten egg 5. Turn on the mixer again at low speed, just long enough to combine the ingredients 6.

Then turn the dough onto the work surface and knead quickly just long enough to shape it into a ball. Wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour 7. After the indicated time, take the cinnamon shortcrust pastry and place it on the lightly floured work surface. Then beat it with the rolling pin to give it warmth and make it easier to work with. Sprinkle the surface with a pinch of flour, and roll out the dough using the rolling pin 8: you need to obtain a sheet about 1/5 inch thick 9.

To create a decorative pattern, use a fluted rolling pin and press gently onto the sheet, first in one direction (we started with the vertical) 10, and then in the other 11 to intersect the lines and create a checkered pattern. Now, using a cookie cutter with a diameter of about 2.5 inches (a glass or cup will work too), cut out the first 20 cookies weighing about 1 oz each 12; gather the leftover dough, quickly re-knead it, and let it rest again in the refrigerator for about half an hour covered with plastic wrap, so you can roll it out again and cut out more cookies.

As you form the cookies, place them on a baking sheet lined with parchment paper 13 and let them rest in the fridge for 15 minutes before baking, otherwise, they will lose their shape during baking 14. Bake the cookies in a preheated static oven at 375°F for about 20 minutes. After that time, let them cool completely on a wire rack so they cool well and uniformly, staying crunchy. Here are your fragrant cinnamon cookies ready!