• Step 1

  Make dough:

• Step 2

  Mixing (electric mixer method): Cream butter, powdered sugar, salt and cinnamon on MED speed until combined and lightened, scraping bowl and paddle as needed.

• Step 3

  Add egg yolk and vanilla extract. Mix to combine.

• Step 4

  Stop mixer; add flour and nuts. Mix on LOW just until flour and nuts are combined.

• Step 5

  Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.

• Step 6

  Mixing (food processor method): Add butter, powdered sugar, salt and cinnamon to processor bowl; process until combined and lightened, scraping bowl as needed.

• Step 7

  Add egg yolk and vanilla extract. Pulse to combine.

• Step 8

  Add flour and nuts; pulse just until a dough is formed.

• Step 9

  Transfer dough to a lightly floured surface; form into rectangle about 1/2-inch thick. Dough will be soft. Wrap with plastic wrap; refrigerate at least 3 hours or overnight.

• Step 10

  Make cookies:

• Step 11

  Preheat oven to 350 degrees. Divide dough into thirds. Transfer one third to lightly floured work surface; replace remainder in fridge until you're ready to work with it. Cut working dough into approximately 1-inch squares; gather up a handful and knead this briefly on work surface to soften.

• Step 12

  Roll dough out on lightly floured surface (using rolling pin) to a rectangle about 1/8-inch thick. (See chef tip for rolling out dough).

• Step 13

  Transfer rolled dough onto a parchment paper-lined baking sheet; place in freezer 10 minutes or until well chilled.

• Step 14

  Working quickly while the dough is still well-chilled, transfer to work surface and cut out dough with 2-inch finger-shaped cookie cutter. Transfer cookies to parchment paper-lined baking sheet, spacing about 1/2-inch apart.

• Step 15

  Bake on center rack of oven 8-10 min until edges begin to brown slightly, watching for overbrowning. Transfer cookies to cooling racks; cool completely.

• Step 16

  Dip cookies into chocolate; garnish with sprinkles.

• Place dough ball between two 1/8-inch thick rulers or slats of wood set about 12 inches apart. These will act as a template or guide for your rolling pin. Start rolling out the dough; when rolling pin makes contact with sides of your "guide", you've achieved a consistent 1/8-inch thickness. • Keep chocolate liquid by placing bowl with melted chocolate over tightly fitting larger bowl of hot water (bowl of chocolate should not come in contact with the hot water underneath) or use a double-boiler. • For easy dipping, drop cookie in chocolate (upside down) and come up under it with a dinner fork to remove from the chocolate. Place on parchment-lined baking sheet and garnish with sprinkles or chopped nuts while the chocolate is still wet.

Note: When servings & ingredients are modified, nutrition & directions may vary.