[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Walnut Cinnamon Winter Cookies[/title][fusion_text]Week of January 18th-22nd 2016
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1 cup butter, softened
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1/3 cup light brown sugar
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2/3 cup white sugar
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1 egg
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1/2 teaspoon pure vanilla extract
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2 cups + 2 Tablespoons flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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2 cups walnuts
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2 teaspoons cinnamon
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1 cup powdered sugar
Preheat oven to 350 degrees. In medium bowl cream together butter and sugars. Beat in egg and vanilla. Sift in 2 cups flour with baking powder and salt. Mix until combined. Add walnuts, cinnamon, and 2 tablespoons flour to cookie dough, stir to thoroughly combine. Line baking pan with parchment paper, drop dough in tablespoons on to. Bake for 8-10 minutes, allow to cool and transfer to cooling rack. Pour powdered sugar into large zip-lock bag, toss in several cookies at a time and carefully coat. Remove from bag and serve.
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