Cinnamon Crisps Recipe

Title: Cinnamon Crisps
  Categories: Desserts, Cookies, Holiday
       Yield: 24 Servings
  
       8 tb Unsalted butter; softened
     1/3 c  Sugar
       1 tb Sugar
       1    Large egg yolk
     1/2 ts Vanilla
   1 1/4 c  All-purpose flour
       1 ts Baking powder
       1 ts Ground cinnamon
     1/8 ts Salt
      24    Walnut halves
  
   Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
   using a hand-held electric mixer set at high speed, beat the butter
   until creamy, about 1 minute. Add the sugar and continue beating
   until the mixture is light in color and texture, about 2 additional
   minutes. Beat in the yolk and vanilla. Sift the flour, baking powder,
   cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon,
   work the dry ingredients into the creamed mixture to form a stiff
   dough. Scrape the dough onto another piece of waxed paper and form
   into a thick log about 8 inches long. Wrap the log in the waxed paper
   and refrigerate until chilled and firm, about 1 hour. Using a sharp
   knife, cut the chilled dough into 24 slices, each about 5/6 inch
   thick. Arrange the slices about 2 inches apart on the prepared baking
   sheets. Flatten the slices slightly with a fork, and top each with a
   walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on
   the baking sheets for 2 minutes, then transfer to wire cake racks to
   cool completely. The cookies will keep, stored in an airtight
   container at room temperature, for 3 days. Makes 24 cookies. 
  
 MMMMM