For the second recipe in my holiday cookie series, I’m not sure what the cookies should actually be called. They can be made using either walnuts or pecans — my mom uses pecans and I use walnuts, partly because they are much easier to find than pecans! The cookies can also be shaped into balls or crescents and it is nice to do a little of both, just to spice things up.
I feel I should warn you, however: these cookies are ridiculously addicting.
Recipe: Cinnamon Nut Cookies
- Heat oven to 350. Spread the nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, about 6 to 8 minutes. After the nuts have cooled, use a food processor to finely ground them. Note: This can be done ahead of time and the nuts can be stored in a ziplock bag in the freezer until you need them.
- In a large bowl, whisk together the ground nuts, flour, cinnamon, and salt.
- Then, using an electric mixer, beat the butter and 1/3 cup of the sugar on medium-high until light and fluffy, 2 to 3 minutes. Add the vanilla.
- Reduce mixer speed to low and slowly add the flour mixture, mixing until just combined — don’t mix it too much!
- Shape the dough into crescents and/or balls using about a tablespoon of dough for each cookie. Place them 2 inches apart on baking sheets lined with parchment paper.
- Bake at 350, rotating the baking sheets around the halfway mark, until just beginning to brown, 12 to 14 minutes. Let cookies cool for a minute on the baking sheets, then transfer to a wire rack to cool completely.
- Place the remaining sugar on a plate (you should have 2/3 c). Roll the cookies in the sugar to coat, then repeat so that each cookie has been rolled at two different times.
- Finally, dust the tops with a little cinnamon.