Have you ever tried Cinnamon Diamond Cookies? These easy-to-prepare cookies are destined to become a holiday tradition in many families.
Makes one 10x15x1-inch pan, or about thirty-five 2-inch diamonds or squares.
- 2 cups all-purpose flour
- 1 cup light brown sugar, firmly packed
- 1/1/2 teaspoons ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 16 tablespoons (2 sticks) cold unsalted butter, cut into 16 pieces
- 1 large egg, separated
- 1 cup walnut pieces, chopped into 1/4-inch pieces
- One 10x15x1-inch pan, buttered and lined with buttered parchment or foil.
Step 1: Set a rack in the middle level of the oven and preheat to 350F.
Step 2: In the work bowl of a food processor fitted with the steel blade, combine the flour, brown sugar, spices, and salt. Pulse repeatedly to mix thoroughly. Add the butter and continue to pulse until the mixture resemble a coarse cornmeal. Pour the mixture from the work bowl into a large mixing bowl. Make a well in the center and add the egg yolk. Beat the yolk with a fork, then gradually use the fork to draw in the crumbly flour mixture. As you do so, keep stirring and tossing the mixture with the fork to distribute the egg yolk evenly throughout. The mixture will remain fairly crumbly, though it will be somewhat moister then before the yolk was added.
Step 3: Scrape the crumbly mixture into the prepared pan and with the flat floured palm of one hand, press it into all the corners of the pan. Use the back of a spoon to smooth the top of the dough evenly if necessary.
Step 4: With a small whisk or a fork ship the egg white in a small bowl, just until it is liquid. Use a pastry brush to paint the egg white on the dough, then scatter the walnuts evenly over the egg white, and press them in gently with the palm of your hand.
Step 5: Bake the pastry about 20 to 25 minutes, until it is light golden and firm.
Step 6: Remove the pan to a rack until the pastry is lukewarm.
Step 7: To cut the diamonds, use the paper to transfer the whole pastry from the pan to a cutting board. Slide a long knife or spatula under the pastry to loosen the paper or foil, then pull it away. Mark with a ruler, then cut the pastry into 1/1/2-inch strips, then across into diamonds. Or cut the pastry into 2-inch squares.
Step 8: For up to several days store the squares between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.
Cinnamon Diamond Cookies