Nut Topped Shortbread Cookies

This recipe just looked good – simple to make and a nutty shortbread sounded like it would taste good.  The cinnamon was not particularly noticeable in the finished cookie – even though I used very good 4% oil cinnamon.  We thought these tasted even better the second day, after they had ripened in my glass cookie jar with a glass lid.  Wrapping too tightly with a plastic lid or plastic container might soften them too much.  A Pyrex casserole with a glass lid makes a good substitute for a cookie jar or "biscuit" jar.                     

                          Walnut Cinnamon Crisps

  1         cup  Sugar

  1         cup  Butter -- softened

  1         large  Egg -- separated

  2         cups  Flour, All-purpose

     ½     teaspoon  Cinnamon

  1         tablespoon  Water

     ½     cup  Walnuts -- very finely chopped

Heat oven to 350°.  Mix sugar, butter and egg yolk.  Stir in flour and cinnamon.  Press in lightly greased jelly roll pan, 15 x 10 1/2 x 1 (or use 2 square pans - one 8x8" and one 9x9")..

Beat egg white and water until foamy; brush over dough.  Sprinkle with walnuts.

Bake 20 to 25 minutes or until very light brown.  Immediately cut into 2 1/2-3" squares.  Cut diagonally into halves.

Yield:  "1 Jelly Roll Pan" or 40 cookies

2011 Cost:  $2.43 for the recipe

Per Serving: 94 Calories; 6g Fat (53.2% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 49mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.

"Betty Crocker Perfect Baking Every Time"