Twice-Baked Shortbread

I needed a crispy cinnamon cookie for a cheesecake I was making and was quite disappointed that what I was looking for - no frosting, no raisins, no trans fats - didn't exist in my grocery store.

Alice Medrich came to the rescue with this easy, versatile shortbread cookie made with melted butter that is pressed into a pan. There were nutmeg and cardamom variations listed so I thought I could adapt the recipe to my needs, adding 1tbsp of cinnamon to the basic recipe. The author explains that one key to the crisp yet tender texture is allowing the dough to rest before baking. I did this and the cookies were just that, crispy, but melt-in-your-mouth tender and delicious!

My family was quite sorry to see them chopped up and used in a cheesecake!