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
- butter: 1 cup (softened)
- white sugar: 0.33333 cup
- finely ground walnuts: 0.5 cup
- vanilla extract: 1 tsp
- pinch salt: 1 piece
- ⅔ cups all-purpose flour: 1 piece
- white sugar: 0.5 cup
- ground cinnamon: 4 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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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.
