Spiced Date Cardamom Shortbread Cookies

Steps

1. Finely chop the dates and set them aside.
2. In a small bowl, whisk the flour, cornstarch, cardamom, salt and half of the cinnamon until evenly blended.
3. In a large bowl, beat the butter and brown sugar with a mixer or wooden spoon until smooth and creamy, about 2 minutes, then beat in the vanilla.
4. Add the flour mixture to the butter mixture and mix on low just until a soft, crumbly dough comes together.
5. Fold in the chopped dates until evenly scattered through the dough.
6. Shape the dough into a log about 2 inches (5 cm) across, wrap it, and chill for 1 hour until firm.
7. In a small dish, stir together the granulated sugar and the remaining half of the cinnamon to make cinnamon sugar.
8. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment.
9. Unwrap the log and roll it in the cinnamon sugar, pressing gently so it sticks to the outside.
10. Slice the log into 12 rounds about 1/2 inch (1.3 cm) thick and set them 1 inch apart on the baking sheet.
11. Bake for 18 to 22 minutes, until the edges are lightly golden and the tops look dry.
12. Cool on the sheet for 5 minutes, then move the cookies to a rack and cool completely, about 20 minutes, so they firm up into a crisp, sandy texture.