Walnut sour cream cookie

So simple and so delicious, you must bake it!

Ingredients:

• 3 ⅕ (14.11 oz) cups all-purpose flour,
• 1 ⅘ (7.1 oz) sticks unsalted butter, softened,
• ¾ cup powdered sugar,
• ¼ tsp. ground cinnamon,
• ⅛ tsp. ground ginger,
• ⅛ tsp. ground cloves,
• ⅛ tsp. ground all-spice,
• ¼ tsp. ground cardamom,
• ½ cup walnuts chopped,
• 1 large egg beaten, for egg wash,
• 2 Tbsp. sour cream,
• 3 Tbsp. turbinado sugar.

Method:

1. In a large bowl using a stand mixer fitted with the paddle attachment, beat the butter until creamed and smooth - about 1 minute. Add the sugar and 1 Tbsp walnuts, beat on high speed until light and fluffy, about 3 or 4 minutes.
2. Add the sour cream. Stir on medium speed until fully combine, about 1 minutes.
3. Turn the mixer down to low and add flour with spices. Mixing until just combined.
4. Wrap dough and refrigerate for at least 1 hour and up to 1 day. Chilling is mandatory.
5. Preheat oven to 400°F. Remove one of the dough pieces from the refrigerator. Roll out onto a piece of parchment to about 1/4″ thickness and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Brush the top of the cookies with the egg wash, sprinkle with chopped walnuts and turbinado sugar.
6. Bake until golden around 10 minutes depending on size. Allow the cookies to cool for 15 minutes and transfer to racks to cool completely.