Cinnamon-Walnut Cookies
Galletas de Azucar y NuezMexican cinnamon, called canela, or true cinnamon, is mild, with a light floral aroma. The cinnamon can be found in cellophane packages in most supermarkets. I use a food processor for this recipe, but an electric mixer can also be used.
Ingrediënten
Makes about 24 cookies
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon salt
- ¾ cup 1½ sticks unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup finely chopped walnuts
Instructies
- 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.
- Preheat the oven to 350°.
- Grease 2 large cookie sheets or line with parchment paper.
- Shape the dough into 11⁄2-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.
Notes / Tips / Wine Advice:
When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for 3 weeks.
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