Christmas Spice Cutouts

Recipe Ingredients

1/2 cup	118ml	Walnuts
2 cups	125g / 4.4oz	All-purpose - (plain) flour
3/4 cup	120g / 4.2oz	Firmly-packed light brown sugar
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground allspice
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Baking soda
1/2 cup	99g / 3.5oz	Unsalted butter - - (1 stick), at room temperature
2 teaspoons	10ml	Vanilla extract
1/4 cup	59ml	Honey
1		Egg
		Colored crystal sugars

Recipe Instructions

In a food processor fitted with the metal blade or in a blender, finely grind the walnuts (do not grind to a paste). Add 1/4 cup of the flour and 1/4 cup of the brown sugar and grind to a powder; set aside. Sift together the remaining flour, the spices and baking soda into a bowl; set aside. Combine the butter, vanilla, and the remaining brown sugar in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the honey and egg. Reduce the speed to low, add the flour-spice mixture and the nut mixture and mix just until incorporated. Gather the dough into a ball, then divide in half. Form each half into a flat disk. Wrap the disks in separate sheets of waxed paper and chill until firm, at least 1 hour or as long as overnight.

Preheat an oven to 350F. Generously butter baking sheets, Flour 1 disk and place between 2 sheets of waxed paper. Roll out the dough 1/4 inch thick. Using decoratively shaped cutters, cut out cookies. Transfer to the prepared sheets, spacing them 1/2 inch apart. Sprinkle with colored crystal sugars. Gather up the scraps into a flat disk and chill.

Bake the cookies until lightly golden, about 10 minutes. Transfer the cookies to wire racks to cool. Repeat with the remaining dough portion. Finally, roll out the scraps and cut and bake in the same manner.

Store refrigerated in an airtight container for up to 2 weeks.

This recipe yields about 3 dozen cookies.

Source:
WILLIAMS-SONOMA COOKIES and BISCOTTI recipes by Kristine Kidd (c) 1993

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