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Cinnamon Nut Cookies

  • Serving
    8 People
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    136

Ingredients

Family Story

These cookies are on their 4th generation. The recipe came from the mom of a little boy in my Mom's first class as a third grade teacher in a little public school in Nutley, NJ in the late 1940's. My Nana and my Mom baked them together that first Christmas. Mom continued to bake them (particularly when she met my Dad who thought they were the best cookies ever!) throughout the years and they quickly became my favorites too. Mom, my only daughter and I lived together for 15 years until her death. These were baked many times together and my daughter now bakes them herself as part of her ever evolving superb baking repertoire!

Directions

1 Step

Pre-heat your oven to 275 degrees. Cream shortening, brown sugar & egg yolk thoroughly Sift flour, salt & cinnamon and add to the creamed mixture. Pat dough evenly on a greased cookie approximately 11" x 14" x 1". (I use a rolling pin to make the dough super flat and even. My rolling pin is the one my Dad made when he and Mom married and the handles come off so it fits in the pan. You could use any smooth round implement to do this) Pour the unbeaten egg white over the top of the dough and spread or brush evenly. Pour off the excess. Sprinkle the nuts on the dough and use the rolling pin again to press the nuts into the dough a bit. Bake for 35 minutes. They do not look particularly baked, just take them out after 35 minutes! Cut them immediately into triangles but don't take them out of the pan until they are thoroughly cooled. Recipe makes 2-3 dozen depending on the size of your triangles.

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