Baking with Sugar...Walnut Cinnamon Crisps

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 ground cinnamon (the kind with 4% oil so its pretty strong).  
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.  These cookies are perfect with ice tea on the porch.                   
Walnut Cinnamon Crisps
  1         cup  Sugar
  1         cup  Butter -- softened
  1         large  Egg -- separated
  2         cups  Flour, All-purpose
     ½     teaspoon  Ground 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

"Betty Crocker Perfect Baking Every Time"


  1. I don't have cinnamon wonder how much dried cinnamon you would have to use.

    1. The recipe calls for ground cinnamon...The flavor in cinnamon comes from an aromatic essential oil that it contains, 4% or higher oil in the ground cinnamon is very strong and flavorful. The Mennonite store where we buy bulk spices has the 4% oil ground cinnamon and I think it keeps its flavor longer, worth the extra cost because I buy larger amounts and it doesn't lose its flavor as soon. If I only need a small amount spices from a grocery store where they turn over pretty quickly are fine.


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