- Level: Easy
- Total: 2 hr (includes freezing and cooling times)
- Active: 15 min
- Yield: 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 146
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 66 mg
- Level: Easy
- Total: 2 hr (includes freezing and cooling times)
- Active: 15 min
- Yield: 48 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 48 servings
- Calories
- 146
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 4 g
- Protein
- 1 g
- Cholesterol
- 25 mg
- Sodium
- 66 mg
Ingredients
Directions
- First, brown the butter: Place the butter in a medium saucepan over low heat to cook. Check it after about 7 minutes; it should be a medium-brown color, not too light but not too burnt. Once it reaches that color, take it off the heat and let it cool. Refrigerate to continue to cool for about 30 minutes.
- Preheat the oven to 350 degrees F. Line 3 half sheet pans with parchment paper.
- Add the cold browned butter, flour, powdered sugar, salt, vanilla extract and cinnamon to a food processor; process until light and fluffy. Transfer to a large bowl. Add the walnuts and mix with a rubber spatula until combined.
- Using a small ice cream scoop, portion 48 mounds of the dough onto your prepared sheet pans, spacing them 2 inches apart. Place in the freezer to cool for 15 minutes.
- Bake until the cookies are firm and smell nutty and toasty, 15 to 18 minutes. Rotate the pans 180 degrees halfway through baking.
- Meanwhile, place additional powdered sugar in another large bowl. Once the cookies are out of the oven, let cool for exactly 6 minutes 30 seconds then toss in the powdered sugar. Enjoy!
