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Cinnamon-Walnut Cookies |
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Serves: 24
Print this Recipe
(Galletas de Azucar y Nuez)
Category: Cookies
Makes about 24 cookies
Mexican 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.
2 cups all-purpose flour
1 tablespoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon salt
3/4 cup unsalted butter (1 1/2 sticks), at room temperature
1 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup finely chopped walnuts
1. 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.
2. Preheat the oven to 350°. Grease 2 large cookie sheets or line with parchment paper. Shape the dough into 1 1/2-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. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for 3 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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