Walnut shortbread cookies
Dimitra's Dishes · ♥ 458 likes · 7.1K views · 6 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ¾ lb unsalted butter
- ½ cup confectioner sugar
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
Put three quarters of a pound of soft unsalted butter in a tabletop mixer with half a cup each of confectioner and granulated sugar, two teaspoons of vanilla and a quarter to half a teaspoon of salt.
- ¼–½ tsp salt
Beat on medium, then high, until fluffy and creamy, about two minutes, scraping down the bowl.
- 430 g all-purpose flour
Add 430 g of all-purpose flour and beat slowly until combined, then 180 g of ground walnuts until a dough forms.
Flour and ground walnuts
- 180 g ground walnuts
- flour
Lightly flour the surface and roll the dough out to about a quarter inch thick.
Cut out cookies with cutters and place them on the parchment with room between them; reroll the scraps until the dough is used up.
- granulated sugar
Sprinkle the tops with granulated sugar for crunch and shimmer.
Sugar tops and chilling
Freeze 10 or 15 minutes, or refrigerate 20 or 30 minutes, so they harden and keep their shape.
Bake at 350F about 20 to 25 minutes until slightly golden on the edges and pale in the centre; rotate the trays. Bake at 325F if the oven runs hot.