Crackly Cinnamon Wafers Makes about 7 dozen 2 ¾ inch cookies

Crackly Cinnamon Wafers
Makes about 7 dozen 2 ¾ inch cookies
Here we have thin butter cookies with a heady cinnamon flavor that are delicate and oh, so
scrumptious! A light brushing of egg wash forms a whisper of a crust that twinkles with a sprinkling of
coarse sugar. If these larger granules are difficult to obtain, granulated sugar may be substituted. The
sparkly cookies are perfect to serve at teatime or on your best holiday table.
1 ¾ cup all-purpose flour, spooned in and leveled
1 tbsp ground cinnamon
1 cup (2 sticks) unsalted butter, slightly firm
1 cup granulated sugar
1 large egg separated
3 to 4 tablespoons sparkling white sugar
Making the dough
Sift together flour and cinnamon. Set side.
Using an electric mixer on medium-low beat the butter until smooth. Add the granulated sugar in a
steady stream and beat until combined. Add the egg yolk and mix for 1 minute longer. Reduce the
mixer speed to low and then add the dry ingredients in three additions, mixing just until blended after
each addition. Cover with plastic wrap and refrigerate for 1 hour.
Bake the Cookies
Preheat oven to 350⁰. Grease the cookie sheets.
Roll dough into ¾ inch balls and place on the prepared cookie sheets, about 2 ½ inches apart. Using the
bottom of a flat-bottomed glass that has been covered with plastic wrap and dipped in flour, flatten the
dough balls into 2 ½ inch disks.
In a shallow dish, lightly beat the egg white with 2 teaspoons cold water and brush the top of each
cookie with egg wash. Sprinkle each cookie with sparkling white sugar. Bake for 10 to 11 minutes or until
the edges are golden brown. Rotate the pans if needed. Let stand for 1 minute, then loosen with thin
spatula. Transfer to cooling rack.
Store in an airtight container, layered between strips of wax paper, for up to 3 weeks. These cookies
may be frozen.
Great Cookies by Carole Walter pg. 71