• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, softened
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup sliced almonds or pine nuts
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees F.
• Line the baking sheets with parchment paper.
• Process flour, 1 1/2 cups sugar, and salt in food processor until combined.
• Add butter, 1 tablespoon at a time, and pulse until just incorporated.
• Add egg and yolk and pulse until soft dough forms.
• Wrap dough in plastic wrap and flatten into 1-inch-thick disk.
• Transfer to freezer until firm, about 15 minutes.
• Combine cinnamon and remaining sugar in small bowl.
• Break disk of chilled dough into two pieces and return one piece to freezer.
• Working with floured hands, take 1 1/2 tablespoons chilled dough and roll into 1 1/2-inch ball, and then roll in cinnamon- sugar mixture to coat.
• Place balls 3 inches apart on prepared baking sheets.
• Press balls into 2 1/2-inch disks with greased measuring cup, sprinkle with cinnamon sugar, and garnish with almonds or pine nuts.
• Bake cookies until edges are lightly browned, 10 to 12 minutes, switching and rotating sheets halfway through baking.
• Let cool 5 minutes on sheets, then transfer to wire rack and cool completely.
• Repeat rolling, shaping, and garnishing process with remaining dough and bake as directed.
Tip: Cookies can be stored in air-tight container at room temperature for 3 days.