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“With no rising happening — these cookies are very thin and bake up in a flash (about 8 minutes, give or take a minute) and have a crispy texture. The dough has to be the right thickness, and it must be cold.”
READY IN:
38mins
YIELD:
16 Dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Cream together brown sugar and butter. Slowly add beaten eggs until fully incorporated. Slowly add in flour. Separate dough into four sections and store each section in wax/parchment paper and refrigerate overnight.
  3. With a rolling pin, roll each section to one-eighth inch on a well-floured board. Hint: Keep the dough as cold as possible.
  4. Using a one-and-a-half inch circle cutter, cut cookies and place on a parchment-lined cookie sheet about one inch apart. Brush each cookie with beaten egg wash. Sprinkle each cookie lightly with cinnamon and place one piece of walnut on top.
  5. Bake at 350 degrees for eight minutes. The cookies will be slightly browned on the bottom when done. Place on a cookie rack to cool. Makes 16 dozen.

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