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WALNUT SNICKERDOODLES
1 1/2 cups roasted walnuts, divided in half
1 cup butter, softened
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla
1 teaspoon QUALITY cinnamon
1 1/2 cups AP flour

• Process 3/4 cup of walnuts in food processor until JUST FINELY ground. Set aside.
• Beat butter until creamy in a large bowl.
• Add powdered sugar, beating until incorporated.
• Add milk, vanilla and 1 teaspoon of the cinnamon, mixing to combine.
• Add flour and combine well.
• Fold in ALL the nuts until well combined.
• Roll and wrap dough in waxed paper.
• Chill 1 hour.

1/3 cup sugar
3/4 teaspoon QUALITY cinnamon

• Preheat oven to 325°.
• Combine sugar and cinnamon in a shallow bowl.
• Shape dough into 2 inch balls and roll in the cinnamon sugar mix.
• Place 2 inches apart on an ungreased cookie sheet.
• Flatten balls slightly with the bottom of a drinking glass.
• Sprinkle any remaining sugar mixture over the cookies.
• Bake 12-15 minutes until bottoms are slightly brown.
• Cool 2 minutes before transferring to cooling rack.

NOTE:

• BE SURE AND ROAST THE WALNUTS! Toasting the nuts deepens their flavor. The same is true of all nuts and coconut too.
• For the espresso version I added espresso chocolate chips.