Cinnamon Shortbread Cookies

Preheat oven to 325ºF.

In a stand mixer fitted with a flat paddle attachment, mix together butter, sugar, and vanilla extract on low speed until creamy. Gradually add flour, ¼ cup at a time, while mixer is still running. Add ground spices.

Increase speed to medium and mix until dough is well incorporated and sticks together, about 5 minutes. With a lightly greased rolling pin, poll out dough on a clean lightly floured surface. (Note: Roll very quickly—the dough may stick to the pin.)

Cut out 24 circles with a 1 1/2 inch cutter. Transfer unbaked cookies to a baking sheet. Top each cookie with the amount of pepitas desired.

Bake for 15 minutes or until the edges are golden brown.