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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1-1/4 cups all-purpose flour
3/4 cup coarsely chopped walnuts, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
Instructions
Preheat oven to 350. In a large bowl, beat butter for 30 seconds. Add the 1 cup sugar, the baking powder, 1 teaspoon cinnamon, salt, and allspice; beat until fluffy. Add egg; beat until combined. Gradually add flour, beating until well mixed. Stir in walnuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. In a small bowl, stir together the remaining cinnamon and sugar. Sprinkle dough mounds with sugar mixture. Bake in preheated oven for 11 to 13 minutes or until edges are firm. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 48.
To Store: Layer cookies between waxed paper in an airtight storage container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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CINNAMON-NUT SPICE COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1-1/4 cups all-purpose flour
3/4 cup coarsely chopped walnuts, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
Instructions
Preheat oven to 350. In a large bowl, beat butter for 30 seconds. Add the 1 cup sugar, the baking powder, 1 teaspoon cinnamon, salt, and allspice; beat until fluffy. Add egg; beat until combined. Gradually add flour, beating until well mixed. Stir in walnuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. In a small bowl, stir together the remaining cinnamon and sugar. Sprinkle dough mounds with sugar mixture. Bake in preheated oven for 11 to 13 minutes or until edges are firm. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 48.
To Store: Layer cookies between waxed paper in an airtight storage container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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