Cinnamon Shortbread with Pumpkin Spice Glaze

Preheat the oven to 300ºF. Grease two 9-inch cake pans. Sprinkle each pan with tablespoon cinnamon sugar, set aside.

In a mixer, cream butter, salt and sugar until creamed. Mix in vanilla and cinnamon. Carefully blend in flour. Dough will be crumbly. Divide dough in half and press dough into each cake pan. Prick each pan with a fork.

Bake shortbread in the oven for 35 minutes or until edges begin to brown. Allow shortbread to sit in pans for 5 minutes. Loosen edges of shortbread with a knife or an offset spatula and careful turn our shortbread onto a cutting board or onto wax paper.

Using a sharp knife or a pizza cutter, cut each round into 12 equal pieces. It’s best to do this when the shortbread is warm. Allow shortbread to cool completely before drizzling with glaze.

For the glaze, combine powdered sugar and coffee creamer in a small bowl. Whisk until smooth. Drizzle over shortbread.