No chilling time for the dough makes these easy cinnamon cookies a snap to prepare. Bake them until barely colored for a chewier cookie or until nicely golden for crispy, melt-in-the-mouth texture.
For more flavor, add the optional chopped nuts (I don't bother). I shape them on the small side to keep them elegant enough for tea time, but you can make them larger if you prefer.
- 4 cups (500 g) flour
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon
- 2 cups (450 g) butter (softened)
- 2 cups (450 g) sugar (granulated)
- 2 eggs (separated)
- 1 teaspoon vanilla
- 1/2 cup (80 grams) finely ground nuts (optional)
- Preheat an oven to 350° F (180° C).
- Sift together the flour, salt and cinnamon and set aside. In another bowl, with an electric mixer, beat the butter and sugar until creamy. Beat in the egg yolks and vanilla.
- Gradually mix in the flour mixture to form a thick, stiff dough. (Note: An electric mixer with paddle attachment will help pull together the dough, which may initially be crumbly. Or, use your hands to warm the ingredients and work the dough, squeezing and kneading, to help combine the ingredients into a manageable dough.) If using the ground nuts, mix them in as well.
- Shape the dough into small balls about 1" (3 cm) in diameter. Place the balls on ungreased baking sheets (you can line the pans with parchment paper if you like) and flatten them by pressing with a fork in a criss-cross pattern. Brush the tops lightly with egg white (not too much).
- Bake the cookies 8 to 9 minutes, or until barely colored for a chewy cookie; bake for 10 to 12 minutes, or until golden for a crispy cookie.
- Allow the cookies to cool on the baking sheet for a minute before transferring them to a rack to cool completely.
|Nutritional Guidelines (per serving)|
|Total Fat||22 g|
|Saturated Fat||12 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||1 g|