This recipe is the kind of recipe that you find yourself making over and over again simply because that these has something extra about them. These have a lovely flavor, and a bit of character, thanks to the tangy frosting and the delicious pistachios.
If you are a bit tight at time, or you just dont have the patience to wait, you could always put the dough in the freezer for 30 minutes, and than make the cookies. Also, the frosting is totally optional. Sure, it adds quite a lot, but you could manage without it.
About the size- you could certainly make these in any size, from monster cookies to tiny ones, it really does`nt matter. I usually make these about 4 cm. diameter, so they are nice and easy to eat, and could be finished in two bites.
One more thing to notice is the frosting. Make sure to make it thick enough, so it will remain firm. Don`t be afraid to add more sugar. Oh, please use freash lemon juice if you can. I know it`s only one teaspoon, but freash juice really makes a difference.
Cinnamon Cookies With Pistachio Frosting\ Michal Levi Elachalal- Cookies and More (makes 60 cookies)
2 cups flour (250 gr.)
2 1\2 teaspoons ground cinnamon
1\2 teaspoon salt
1 cup sugar (200 gr.)
1 cup walnuts
120 gr. butter, at room temperature
3 tablespoons water
2 tablespoons water
1 teaspoon lemon juice
1 1\4 cups powder sugar
1\4 cup chopped pistachios
Make the dough:
Sift the flour, the cinnamon and the salt into a bowl. Put 2 tablespoons of the sugar and the walnuts in a food processor and blitz until the nuts are ground. Put the butter and the rest of the sugar in a mixer, and whisk for 2 minutes until combined. Turn the mixer to the lowest speed and gradually add the flour mixture and the ground nuts. Add the water, and continue to mix until getting soft dough. Do not over mix. Cover the dough with clingfilm, and chill for at least 1 hour.
Preheat the oven to 175 degrees C. line an oven baking tray with parchment paper.
Divide the chilled dough into 3 pieces. Put one on a working surface, and roll to 1\2 cm, thick. Using a cutter, make the desired shape. Make the same thing with the other parts of the dough.
Bake for 10 minutes, or until the cookies are golden. Chill on a wire to room temperature.
Make the frosting:
In a bowl, mix the water, lemon juice and sugar until thick and combined. Using a teaspoon, drop frosting on each cookie and spread it using the teaspoon. Sprinkle with chopped pistachios.
Keep in an airtight container up to a week.