Monday, August 31, 2009

Cinnamon Nut Crisps

These thin spicy wafers are swiftly shaped by pressing out doughrounds with a glass dipped in granulated sugar

1 cup butter, at room temperature
1 cup brown sugar
2 Tbs. sour cream
1 tsp. vanilla
2 cups flour
1/4 tsp. baking soda
2 tsp. cinnamon
1/2 cup lightly toasted, chopped almonds, filberts or walnuts

Beat butter and sugar together until creamy. Mix in sour cream and vanilla. In a separate bowl, stir together flour, baking soda and cinnamon. Add to creamed mixture, mixing until blended. Stir in toasted nuts. Chill 2 hours, or until firm. Drop rounded teaspoonfuls of dough onto ungreased baking sheet, placing each cookie 3 inches apart. Dip the base of a glass in granulated sugar. Press each cookie until thin.
Bake at 375 for 6 to 8 minutes, or until golden brown.
Remove immediately to wire rack and let cool.
Makes about 4 dozen.

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