Cinnamon Cookies
- 2 cups sifted all-purpose flour (sift before measuring)
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup walnuts (4 ounces)
- 1 cup granulated sugar
- 1 stick (1/2 cup) unsalted butter, softened
- 2 large eggs, beaten
- 2 teaspoons powdered egg whites
- 2 tablespoons warm water
- 1 1/4 cups sifted confectioners sugar (sift before measuring)
- 1 drop of fresh lemon juice
- 1/2 cup finely chopped walnuts (2 ounces)
- Sift together flour, cinnamon, and salt.
- Pulse walnuts with 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
- Beat together butter and remaining sugar with an electric mixer until pale and fluffy.
- Beat in eggs until combined.
- Mix in flour mixture and nuts at low speed just until blended.
- Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
- Preheat oven to 325F.
- Keeping remaining dough chilled, roll out half of dough 1/4 inch thick on a lightly floured surface.
- Cut out cookies with a 2 1/2- to 3-inch floured cookie cutter.
- Chill scraps.
- Arrange cookies 1 inch apart on greased baking sheets.
- Bake cookies in batches in middle of oven until firm but not browned, about 10 minutes.
- Transfer cookies to a rack to cool.
- Make cookies with remaining dough in same manner, rerolling scraps no more than twice.
- Whisk together powdered egg whites and water, then stir in confectioners sugar and lemon juice until smooth and spreadable.
- Spread a thin layer of icing on 1 cookie with a metal spatula or knife and sprinkle lightly with walnuts.
- (Use your imagination and decorate more elaborately if you like.)
- Decorate remaining cookies in same manner.
- Let icing harden, about 1 hour, before storing cookies.
flour, cinnamon, salt, walnuts, sugar, unsalted butter, eggs, powdered egg whites, water, confectioners sugar, lemon juice, walnuts
Taken from www.epicurious.com/recipes/food/views/cinnamon-cookies-104422 (may not work)