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.