---------- Recipe via Meal-Master (tm) v8.01
       Title: Cinnamon Crisps
  Categories: Cookies
       Yield: 24 servings
       1 x  -Dottie Cross TMPJ72B           1 1/4 c  All-purpose flour
       8 tb Unsalted butter; softened           1 ts Baking powder
     1/3 c  Sugar                               1 ts Ground cinnamon
       1 tb Sugar                             1/8 ts Salt
       1 ea Large egg yolk                     24 ea Walnut halves
     1/2 ts Vanilla                        
   Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl,
   using a hand-held electric mixer set at high speed, beat the butter until
   creamy, about 1 minute. Add the sugar and continue beating until the
   mixture is light in color and texture, about 2 additional minutes. Beat in
   the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt
   onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients
   into the creamed mixture to form a stiff dough. Scrape the dough onto
   another piece of waxed paper and form into a thick log about 8 inches long.
   Wrap the log in the waxed paper and refrigerate until chilled and firm,
   about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices,
   each about 5/6 inch thick. Arrange the slices about 2 inches apart on the
   prepared baking sheets. Flatten the slices slightly with a fork, and top
   each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let
   cool on the baking sheets for 2 minutes, then transfer to wire cake racks
   to cool completely. The cookies will keep, stored in an airtight container
   at room temperature, for 3 days. Makes 24 cookies. Source: “An Edible
   Christmas” (A Treasury of Recipes for the Holiday) by Irena Chalmers.
   Reformatted by: CYGNUS, HCPM52C