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Walnut Shortbread
Make sure you process the walnuts until they are in very small pieces, like course bread crumbs, but don't process them so long that they become oily.
PREP:
1 hour
BAKE:
20 minutes
TOTAL:
1 hour 20 minutes
YIELD:
Makes about 12 large cookies
INGREDIENTS:
- 2/3 cups Walnut Pieces, Toasted and Cooled
- 1 cup Unsalted Butter, Softened
- 3/4 cups Confectioners' Sugar
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 2 cups Flour
DIRECTIONS:
Process in food processor until finely chopped, about 12 seconds:Walnut pieces, toasted and cooled
Beat with electric mixer until light:
Unsalted Butter
Confectioners' Sugar
Add and beat thoroughly:
Vanilla
Salt
Baking Powder
Add and beat until dough comes together:
Flour
Wrap dough in plastic wrap and chill until firm, 30 minutes to 1 hour. Preheat oven to 325 degrees. Roll dough out on lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 20 minutes, or until just barely browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely. Enjoy plain or decorate with royal icing if desired.
Enjoy!