Cinnamon Crisps

Recipes Ingredients:

1 x -Dottie Cross TMPJ72B 1
1/4 c All-purpose flour
8 tb Unsalted butter; softened
1 ts Baking powder
1/3 c Sugar
1 ts Ground cinnamon
1 tb Sugar
1/8 ts Salt
1 ea Large Egg yolk
24 ea Walnut halves
1/2 ts Vanilla

Recipe Instructions:

Preheat Oven to 375 degrees. 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. Makes 24 cookies. Source: "An Edible Christmas" (A Treasury of Recipes for the Holiday) by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C