Serves: 24
Total Calories: 133
1. In a medium bowl, whisk together the flour, cinnamon, and salt. In a food processor, process the butter and sugar until light and creamy, about 1 minute. Add the egg and vanilla. Process until fluffy, about 30 seconds. Add the dry ingredients, and pulse until the dough comes together, about 25 seconds. Add the nuts and pulse 6 to 8 times to mix with the dough. Transfer the dough to a bowl, cover and refrigerate until firm enough to handle, about 1 hour.
2. Preheat the oven to 350°. Grease 2 large cookie sheets or line with parchment paper. Shape the dough into 1 1/2-inch balls with your hands. Place the balls onto the cookie sheets, about 1 inch apart. Put cookie sheets in refrigerator about 5 minutes. Flatten each ball with the bottom of a glass to about 1/4-inch thick. Bake 15 minutes or until the cookies are light brown and crisp around the edges. Transfer to a rack to cool. When cool, store, covered, about a week, or freeze in a sealed plastic freezer bag for 3 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cinnamon-Walnut Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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