Cinnamon Crisps
Yield
24 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | tablespoons |
butter
, softened |
|
| ⅓ | cup |
sugar
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | large |
egg yolks
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
salt
|
|
| 24 | each |
walnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
butter
, softened |
|
| 79 | ml |
sugar
|
|
| 15 | ml |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 2.5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
ground |
|
| 0.6 | ml |
salt
|
|
| 24 | each |
walnuts
|
*
|
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.
