We bid farewell to September and welcome October sweetly, baking delicious crunchy walnut cookies with cinnamon. Warmest wishes for a happy fall!
- 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
In the bowl of your mixer beat butter, two sugars & brandy for 10 min until you have a smooth cream.
Clean the sides of your bowl. Add the egg and beat on low speed.
Mix together heavy cream and honey. Blend in the heavy cream mixture and the vanilla extract.
Add some flour, the baking powder and the cinnamon. Keep beating on low speed.
Gradually add the rest of the flour and mix until incorporated. Finally add the walnuts and blend for a few seconds.
Cut the dough in half. Roll each piece into a log.
TIP: Dust your hands with some flour if it sticks a little.
Wrap each log with food membrane and pop it in the freezer for 45 min to set.
Using a sharp knife cut cookies and arrange them on paper lined baking trays.
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.
Brush their tops with the jam mixture for extra flavor and colour.
Bake in a preheated oven, at 180⁰C / 350⁰F, for 20 min.