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Cinnamon Butter
Cookies: In the bowl of
your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat butter
until creamy. Add the
sugar and vanilla extract and beat on medium speed until well combined (about
two minutes). Add the egg and beat until incorporated. Scrape down the sides and
bottom of your bowl as needed.
In a separate
bowl, whisk together the flour, ground almonds, ground cinnamon, and salt. Add the flour mixture to
the butter mixture and beat just until incorporated.
Transfer the dough to a lightly floured work surface,
knead the dough a few times to bring
it together, and divide the dough in half. Then roll each half
between two sheets of parchment or wax paper until it is about 1/4 inch (.5 cm)
thick. As you roll, periodically check the top and bottom sheets of parchment
and smooth out any wrinkles. Place the dough on a baking sheet (along with the
parchment paper) and place in the refrigerator until cold and firm (at least 3-4
hours or even overnight).
Line two baking
pans with parchment paper.
Once chilled,
remove the dough from the refrigerator and peel off the top piece of parchment paper. Using a cookie cutter, cut out the cookies. Place them on the prepared
baking sheets. Gather up any scraps and
re-roll. (You will need to refrigerate the dough again until firm before cutting out the
reamining
cookies.)
Meanwhile preheat
your oven to 325 degrees F (165 degrees C) and place the oven rack in the center
of the oven.
Egg Wash: In a
small bowl, whisk the egg with the cream and salt.
Using a pastry brush, lightly brush the tops of the cookies with the egg wash.
Let stand about 5-10 minutes and then brush the tops of the cookies a second
time with the egg wash. Bake the cookies for about 15 to 20
minutes or until golden brown.
Rotate your baking sheet front to back about halfway through baking.
Cool cookies on
wire rack. The cookies can be stored in an airtight container for several weeks.
Makes about 36 - 3
inch (7.5 cm) cookies.
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