Shortcrust Cookies

I have a question.
What do you do when you want to make a cheesecake but you don't have graham crackers and don't feel like running into town to pick some up?

I didn't want to do another gluten free crust like I did last week for my Caramelized Pineapple topped Cheesecake.

So I googled alternate crusts for cheesecake, and a bunch said to use cookies, mixed with butter and sugar.
Got it.
I didn't have have any cookies though. 
So I thought of making a sweet shortcrust base, but then in mid-stream or mid mix I changed it to these. 

And ummm, they turned out great for the crust and the leftover cookies, make a great coffee 'dunker' cookie.

Which is why I'm sharing the recipe here.  Cause I will be making these again, and again and again. 

This is the cheesecake I used the cookies in.

Yield: 2 dozen cookiesAuthor: Sid's Sea Palm Cooking

Shortcrust Cookies

prep time: 15 minscook time: 15 minstotal time: 30 mins

These are a great 'dunker' in a cup of coffee but work perfectly as a crumb crust in a cheese cake as well.

ingredients:

2 ½ cups self rising flour

1 cup confectioner sugar

½ cup softened butter

1 large egg – room temperature

1 teaspoon vanilla

½ teaspoon cinnamon – can also use ginger

¼ cup sugar for topping

instructions:

Preheat oven to 375 degrees and place a piece of parchment paper or reusable parchment paper on the cookie sheet.

Mix the flour, confectioner sugar and cinnamon together and then add the egg and the vanilla. Mix together and using a small ice cream scoop, scoop out a spoonful of dough and place on the prepared cookie sheet. Use a fork to press down on each cookie, dipping it in the sugar in between each press or simple sprinkle a little sugar on top of each cookie, and use the fork to press it down. Dipping the fork into the sugar helps keep the cookie from sticking to the tines of the fork. I learned it the hard way.

Bake for 10-14 minutes or until lightly browned. Remove from oven and let cool.
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