Cinnamon Crisps

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cinnamon Crisps
Categories: Desserts, Cookies, Holiday
Yield: 24 Servings

8 tb Unsalted butter; softened
1/3 c Sugar
1 tb Sugar
1 Large egg yolk
1/2 ts Vanilla
1 1/4 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/8 ts Salt
24 Walnut halves

Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
using a hand-held electric mixer set at high speed, beat the butter
until creamy, about 1 minute. Add the sugar and continue beating
until the mixture is light in color and texture, about 2 additional
minutes. Beat in the yolk and vanilla. Sift the flour, baking powder,
cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon,
work the dry ingredients into the creamed mixture to form a stiff
dough. Scrape the dough onto another piece of waxed paper and form
into a thick log about 8 inches long. Wrap the log in the waxed paper
and refrigerate until chilled and firm, about 1 hour. Using a sharp
knife, cut the chilled dough into 24 slices, each about 5/6 inch
thick. Arrange the slices about 2 inches apart on the prepared baking
sheets. Flatten the slices slightly with a fork, and top each with a
walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on
the baking sheets for 2 minutes, then transfer to wire cake racks to
cool completely. The cookies will keep, stored in an airtight
container at room temperature, for 3 days. Makes 24 cookies.

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