Blue Ribbon Butter Cookie at 2022 Minnesota State Fair

French-Swiss Butter Cookies

Makes about 5 dozen cookies; prepare dough in advance

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 egg, separated

2 1/2 teaspoons ground cinnamon

2 cups flour, plus extra for pressing dough

1/2 cup walnuts, finely chopped

In a bowl of electric mixer on medium high speed, beat butter until creamy, about one minute. Gradually add granulated sugar and beat until light and fluffy, about two minutes. Add egg yolk and beat until thoroughly combined. Reduce speed to low, add cinnamon and flour, and mix just combined. Cover bowl with and refrigerate at least one hour. When ready to bake, preheat oven to 350° F. Line baking sheets with parchment paper. In a small bowl, slightly beat the reserved egg white with a fork. Shaped the dough into small balls. Place 2 inches apart on prepared baking sheets. Dip a flat-bottomed glass in flour and press each to 1/16 to 1/8 inch thickness, re-flour the glass with each cookie. Brush a little egg white in center of each cookie then sprinkle the center with chopped walnuts. Bake 10 to 12 minutes; do not over bake. Remove cookies from oven and cool two minutes before transferring to wire rack to cool completely. Recipe from Star Tribune’s The Great Minnesota Cookie Book.