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"

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