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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 36 |
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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 |
1/3 cup white sugar |
1/2 cup finely ground walnuts |
1 teaspoon vanilla extract |
1 pinch salt |
1 2/3 cups all-purpose flour |
1/2 cup white sugar |
4 teaspoons ground cinnamon |
Directions:
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.
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