Crispy Walnut Cinnamon Cookies
- Yield 36 pieces
- Prep 25 mins
- Cook 10 mins
- 1/2 cup walnuts
- 1 cup all-purpose flour
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1 pinch salt
- 8 tablespoons unsalted butter, at room temperature
- 3/4 cup plus 3 tablespoons sugar, used in different parts of the recipe
- 1 large egg
- 1 teaspoon ground cinnamon
Preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Finely grind the walnuts in a food processor with the flour. In a bowl, stir together the walnuts, flour, cream of tartar, baking soda, and salt. Set aside.
Combine the butter and 3/4 cup of the sugar in the bowl and until light and fluffy, about 1 minute. Add the egg and beat until smooth. Mix in the dry ingredients until combined.
In a small, shallow bowl, stir together the remaining 3 tablespoons sugar and the cinnamon. To shape each cookie, using a small spoon or ice cream scoop, scoop up a spoonful of the dough and roll between your palms into a 1-inch ball. As the balls are formed, roll them in the cinnamon sugar, coating evenly, and then place on the prepared baking sheets, spacing them 2 inches apart.
Bake until golden brown, about 10 minutes. If you are baking more than one sheet at a time, at the midway point, switch the pans between the racks and rotate them 180 degrees to ensure even baking. Let cool on the pans to room temperature.
Recipe courtesy of Chef Emily Luchetti