Walnut Shortbread Cookies
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Why I Love This Recipe
Walnuts are one of the oldest tree foods known to man, dating back to 7000 B.C. This ancient nut isn't just for your health—it adds an earthy charm to modern dishes.
Ingredients You'll Need
1 cup walnuts, toasted
½ lb (2 sticks OR 8 oz) butter, room temperature
⅔ cup (4.75 oz) light brown sugar, packed
½ tsp vanilla extract
2 cups (10 oz) all-purpose flour
¼ tsp salt
Optional: 4 oz bittersweet chocolate, melted
Directions
Preheat the oven to 325°F.
Spread the walnuts in a single layer on a baking sheet and toast in the oven. Give them a shake once or twice, for about 5-10 minutes. Cool before chopping coarsely.
Beat together the butter and sugar until light and fluffy, then mix in the vanilla extract.
Combine the flour and salt in another bowl, then with the mixer on low, gradually add to the butter mixture until a crumbly dough forms.
Stir in the walnuts.
Shape the dough into a 4 ½ by 6-inch rectangle, about 1 inch thick, wrap it tightly in plastic wrap, and refrigerate until chilled.
Preheat oven to 350°F and line two baking sheets with parchment paper.
Cut the chilled dough into ¼” thick slices, placing them 1 inch apart on the prepared baking sheets.
Bake for about 15 minutes, rotating sheets midway, until golden brown. Cool on racks.
Optional: Dip cookies halfway in melted chocolate, store chilled.
Pairs Well With
A hot cup of espresso or a glass of sweet dessert wine like a Sauternes.
Questions, Comments & Reviews
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