Name: Cinnamon Cookies
Cook time: 2 hours
Total time: 4 hours
Yield: Makes about 6 dozen
Ingredients: 2 cups sifted all-purpose flour (sift before measuring); 2 1/2 teaspoons cinnamon; 1/2 teaspoon salt; 1 cup walnuts (4 ounces); 1 cup granulated sugar; 1 stick (1/2 cup) unsalted butter, softened; 2 large eggs, beaten; 2 teaspoons powdered egg whites; 2 tablespoons warm water; 1 1/4 cups sifted confectioners sugar (sift before measuring); 1 drop of fresh lemon juice; 1/2 cup finely chopped walnuts (2 ounces)

"Every Christmas, my grandmother's best friend, Mrs. Mack, would give me and each of my brothers just one of these cookies, large and exquisitely decorated," writes Wendy Phillips Kahn of New York, New York. "I would save mine for days and then nibble carefully to make it last. Today, it seems a little decadent to make a whole batch, yet my daughter and I love the excuse to use our extensive collection of cookie cutters, and then enjoy painting our reindeer, Christmas trees, bells, birds, and snowmen, complete with jaunty ribbons around their hats. They may not be as elegant as Mrs. Mack's, but they're a colorful highlight in gift boxes of treats."

Note: One of our readers alerted us to a problem with the cover recipe for cinnamon cookies in our December 2000 issue. We forgot the eggs! In order to make the cookies properly, add 2 lightly beaten eggs after beating together the butter and sugar, mix until blended, then follow the rest of the recipe. We apologize to Mrs. Mack, Wendy Phillips Kahn, and all of our readers for this oversight. These cookies are truly delicious, and we hope that you enjoy them.

Recipe notes

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