Recipe courtesy of Better Homes and Gardens Christmas Cookies 2006
1/2 cup butter, softened
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground allspice
1 egg
1-1/4 cups all-purpose flour
3/4 cup coarsely chopped walnuts, toasted
2 tablespoons sugar
1 teaspoon ground cinnamon
Preheat oven to 350ºF. In a large bowl, beat butter for 30 seconds. Add the 1 cup sugar, the baking powder, 1 teaspoon cinnamon, salt, and allspice; beat until fluffy. Add egg; beat until combined. Gradually add flour, beating until well mixed. Stir in walnuts.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet (I greased mine). In a small bowl, stir together the remaining cinnamon and sugar. Sprinkle dough mounds with sugar mixture. (Why dirty a bowl? Use a Ziploc bag to mix the two; I did). Bake in preheated oven for 11 to 13 minutes or until edges are firm. Let stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. Makes about 48.
To Store: Layer cookies between waxed paper in an airtight storage container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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