Cinnamon Cookies With Pistachio Frosting\ Michal Levi Elachalal- Cookies and More (makes 60 cookies)



Cookie dough:

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

Frosting:

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.

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