Nothing reminds me of Christmas more than the smell and taste of cinnamon. For me these cookies capture that perfectly.
About 6 Dozen
2 cups all-purpose flour (sifted)
2½ teaspoon cinnamon
½ teaspoon salt substitute
1 cup walnuts
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, beaten
For icing and decoration:
2 teaspoon powdered egg whites
2 Tbsp warm water
1¼ cups confectioner's sugar (sifted)
1 drop lemon juice
½ cup finely chopped walnuts
No nutrition information available
To Make Cookies:
Sift together flour, cinnamon and salt-substitute
Pulse walnuts with 2 Tbsp sugar until finely ground (Do not 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 until just blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm (About 1 hour).
Preheat oven to 325°F. Grease baking sheets.
Roll out half of the dough to ¼" thickness (keeping remaining dough chilled) on a lightly floured surface. Cut out cookies with a 2½" to 3" floured cookie cutter. Chill scraps.
Arrange cookies about 1" 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, re-rolling scraps no more than twice.
To Make Icing and decorate cookies:
Whisk together powdered egg whites and water, then stir in confectioner's sugar and lemon juice until smooth and spreadable.
Spread a thin layer of icing on 1 cookie with a spatula or knife and sprinkle lightly with walnuts. Continue to decorate the rest of the cookies in a similar manner. Let icing harden for about an hour before storing.