Things We Didn’t See Coming
Steven Amsterdam’s Cinnamon Cookies
Take 120 grams walnuts and grind with 60 grams of caster sugar.
(Note: The walnuts benefit immeasurably from being lightly toasted first; they give off a caramel-ish unctuousness that, I swear, makes a difference).
In a mixer, cream 450 grams of room temperature unsalted butter with 120 grams of sugar and a few teaspoons of vanilla extract (or a scraped bean).
With the mixer on low, pour in 500 grams plain flour and a teaspoon of salt., and two tablespoons of cinnamon. Mix until just combined, then add the nuts.
This batter doesn’t spread much, so just roll them into the size of small plums or large cherry tomatoes and put them reasonably close to each other on the baking tray.
Baking time depends on the size and the oven, so it’s not exact. Mine take between 20 and 30 minutes at 150 degrees. They should just be getting browned around the edges.
While they’re warm, pick them up gently, roll them in icing sugar and put them on another piece of baking paper. When they’re cool, do it again.
This recipe makes about 100 bite-sized cookies. The dough freezes well, so you can bake half a batch and save the rest for another time
Steven Amsterdam’s Cinnamon Cookies
Take 120 grams walnuts and grind with 60 grams of caster sugar.
(Note: The walnuts benefit immeasurably from being lightly toasted first; they give off a caramel-ish unctuousness that, I swear, makes a difference).
In a mixer, cream 450 grams of room temperature unsalted butter with 120 grams of sugar and a few teaspoons of vanilla extract (or a scraped bean).
With the mixer on low, pour in 500 grams plain flour and a teaspoon of salt., and two tablespoons of cinnamon. Mix until just combined, then add the nuts.
This batter doesn’t spread much, so just roll them into the size of small plums or large cherry tomatoes and put them reasonably close to each other on the baking tray.
Baking time depends on the size and the oven, so it’s not exact. Mine take between 20 and 30 minutes at 150 degrees. They should just be getting browned around the edges.
While they’re warm, pick them up gently, roll them in icing sugar and put them on another piece of baking paper. When they’re cool, do it again.
This recipe makes about 100 bite-sized cookies. The dough freezes well, so you can bake half a batch and save the rest for another time
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