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Prepare time: 60 min
Bake time: 20 min
Yield: 40 cookies app.

We bid farewell to September and welcome October sweetly, baking delicious crunchy walnut cookies with cinnamon. Warmest wishes for a happy fall!

Ingredients

  • 160 g butter (room temp.)
  • 75 g brown sugar
  • 50 g powdered sugar
  • 50 g heavy cream
  • 1 large egg
  • 15 g honey
  • 15 g brandy
  • 1 tbsp vanilla extract
  • 400 g all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon powder
  • 125 g ground walnuts
  • walnuts for decoration

Instructions

1
In the bowl of your mixer beat butter, two sugars & brandy for 10 min until you have a smooth cream.

2
Clean the sides of your bowl. Add the egg and beat on low speed.

3
Mix together heavy cream and honey. Blend in the heavy cream mixture and the vanilla extract.

4
Add some flour, the baking powder and the cinnamon. Keep beating on low speed.

5
Gradually add the rest of the flour and mix until incorporated. Finally add the walnuts and blend for a few seconds.

6
Cut the dough in half. Roll each piece into a log.

7
TIP: Dust your hands with some flour if it sticks a little.

8
Wrap each log with food membrane and pop it in the freezer for 45 min to set.

9
Using a sharp knife cut cookies and arrange them on paper lined baking trays.

10
Dissolve 1 tsp orange jam in 3 tbsp water and brush the cookies. Put a walnut half on each cookie and press it to stick.

11
Brush their tops with the jam mixture for extra flavor and colour.

12
Bake in a preheated oven, at 180⁰C / 350⁰F, for 20 min.

Recipe Video

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