CINNAMON-WALNUT COOKIES

Cinnamon-Walnut Cookies image

Number Of Ingredients 8

2 cups all-purpose flour
1 tablespoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup finely chopped walnuts

Steps:

1. In a medium bowl, whisk together the flour, cinnamon, and salt. In a food processor, process the butter and sugar until light and creamy, about 1 minute. Add the egg and vanilla. Process until fluffy, about 30 seconds. Add the dry ingredients, and pulse until the dough comes together, about 25 seconds. Add the nuts and pulse 6 to 8 times to mix with the dough. Transfer the dough to a bowl, cover and refrigerate until firm enough to handle, about 1 hour. 2. Preheat the oven to 350°. Grease 2 large cookie sheets or line with parchment paper. Shape the dough into 1 1/2-inch balls with your hands. Place the balls onto the cookie sheets, about 1 inch apart. Put cookie sheets in refrigerator about 5 minutes. Flatten each ball with the bottom of a glass to about 1/4-inch thick. Bake 15 minutes or until the cookies are light brown and crisp around the edges. Transfer to a rack to cool. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for 3 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves