Cinnamon Crisps

Directions

Preheat oven to 375℉ (190℃).

Butter 2 baking sheets.

In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute.

Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes.

Beat in the yolk and vanilla.

Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper.

Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough.

Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long.

Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour.

Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick.

Arrange the slices about 2 inches apart on the prepared baking sheets.

Flatten the slices slightly with a fork, and top each with a walnut half.

Bake until golden brown, 10 to 12 minutes.

Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely.

The cookies will keep, stored in an airtight container at room temperature, for 3 days.