For all that I love baking, I don’t have too much of a sweet tooth. I prefer subtle sweetness, and rich butteryness over a blast of sugar. And shortbread is at the top of my list of delights.

The walnuts gave these cookies a really nice, rich flavor. I did add chocolate to some, though many I just left plain, ready to accompany my now daily coffee-and-cookie break.

I’m always torn with recipes about reading the comments – on one hand, I love the value that all the different cooks bring to the table (like with this challenge!).  On the other, I like to experiment for myself.  But had I read the comments, I would have know that the original recipe’s dough was quite dry.   I solved the problem by adding the tablespoon of milk, which seemed to pull things together better. I also opted for dark brown sugar instead of light, so my cookies have a less delicate color to them.

Read the recipe below, and be sure to check out my fellow baker’s work as well!

Cinnamon Walnut Shortbread Cookies

makes about 3 dozen

ingredients:
2 cups all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon (generous) salt
1 cup unsalted butter, room temperature
2/3 cup packed dark brown sugar1/2 cup walnuts, toasted, finely chopped
1 tablespoon milk

4 ounces semisweet chocolate, chopped

equipment:
parchment paper, cookie sheets, cooling racks

how to:

Whisk together the flour, cinnamon and salt to blend.  In a large bowl, beat the butter and brown sugar with an electric mixer until it is well blended.  Add the dry ingredients and mix until combined. Stir in the walnuts and the milk, and form the dough into a disc – it may be slightly sticky.  Wrap it in plastic and chill for at least 2 hours.

Take the dough out of the refrigerator and let come to room temperature.  cut the disc into four pieces for easier rolling.

Sprinkle a board or the counter liberally with flour.  Roll out the dough to about 1/4 inch thickness.  Using your favorite cookie cutter (I used a 1 1/2 inch circle), cut out the cookies (the dough scraps can be re-rolled).  Place on a parchment-lined cookie sheet and refrigerate an additional 20 minutes.

Preheat the oven to 300 degrees.  Bake the cookies for 20-25 minutes until golden.  Set on a rack to cool.

Melt the chocolate in a double boiler or in the microwave.  Let cool 5 minutes, then drizzle the cookies with chocolate, dripping it from the spoon or using a pastry bag.  Let sit until the chocolate is firm.
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The 12 Days of Cookies Participants:

Andrea of Andrea’s Recipes
Courtney of Coco Cooks
Di of Di’s Kitchen Notebook
Judy of No Fear Entertaining
Kelly of Sass & Veracity
Michelle of Big Black Dogs
Renee of Flamingo Musings
Sandy of At the Baker’s Bench
Tiffany of The Nesting Project