All Purpose Flour: 3/4 cup
Walnuts + Almonds: 1/4 cup or 2 tbsp each
Cinnamon: 1 tsp
Egg Yolk: 1 or Ener G Egg Yolk: 1.5 packed tsp of powder + only 1 tbsp of water/liquid mixed well
Sugar: 1/2 cup
Salt: a pinch (avoid if using salted butter)
Butter: softened: 8 tbsp or 100g or 1/2 cup
Beat together,eggyolk,salt,and sugar.Add in butter beat until soft and creamy.
Powder the nuts together.Just pulse them in short bursts else they may give out oil.Mix together the flour,cinnamon and the powdered nuts.
Add the dry mix to the butter-yolk-sugar mix and knead to form a soft dough.
In a dusted counter roll out the dough into a thin rectangle and with appropriate cookie cutters cut into shapes.I found my dough to be too buttery sticky to roll out so, I pinched small pieces of the dough and shaped them into circles.Arange them 1-2 inches apart in a lined (optional) baking sheet
Bake in a preheated oven at 350F for about 10 minutesor until the edges start browning. You can see the butter bubbling and the cookies slightly expanding. As soon as the edges start browning take out.
Let the cookies remain in the baking sheet where they will harden within minutes.Take out and store in your tummy or if any remining in an airtight container.
Thanks Priya, for the very buttery cookies perfect for Christmas. I polished them off warm from the oven. These cookies are off to AWED:France at Priya's, an event by DK and also to T&T: Priyas Easy n Tasty Recipes, at PJ's an event by Lakshmi