This is a lovely, not too sweet shortbread, topped with cinnamon sugar. I use walnuts, but feel free to use any nut you wish!
Ingredients
- 1 cup butter , softened
- 0.33 cups white sugar
- 0.5 cups finely ground walnuts
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1.67 cups all-purpose flour
- 0.5 cups white sugar
- 4 teaspoons ground cinnamon
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C).
-
2
In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
-
3
Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.
Nutrition Facts
Per serving
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