Walnut Shortbread Cookies Recipe

Walnut Shortbread Cookies Recipe

Level: Easy

Yield: Makes about 42 1 1/4-inch cookies

Nutritional Analysis Per Serving

Serving Size: 1 of 42 servings

Ingredients

• 1/2 cup (2 ounces) walnut pieces
• 1 3/4 cups (89 ounces) flour
• 1/2 teaspoon kosher salt
• 1 cup (8 ounces) unsalted butter
• 3/4 cup (5 1/2 ounces) sugar
• 1 egg yolk
• Maldon sea salt

Instructions

Step 1: Prepare the Walnuts and Dry Ingredients

Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast until just golden, about 12 to 15 minutes. Allow them to cool, then finely chop in a food processor. Sift the flour and salt together in a bowl and set aside.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on low speed until the mixture is lighter in color, about 4 minutes.

Step 3: Combine Wet and Dry Ingredients

Add the egg yolk and mix until fully blended. Stir in the flour mixture and ground walnuts, mixing just until combined.

Step 4: Chill (If Needed)

If the dough feels soft, wrap it tightly in plastic wrap and chill in the refrigerator for 30 minutes.

Step 5: Shape and Cut

Roll the dough out to about 1/2 inch thick on a lightly floured surface, shaping it into a 6-by-7-inch rectangle. Use a ruler to straighten the edges as much as possible. With a sharp knife, cut the dough into 1-inch squares.

Step 6: Bake

Arrange the squares about 2 inches apart on a baking sheet lined with parchment paper. Lightly sprinkle with sea salt. Bake the cookies at 350 degrees F until firm, about 10 to 12 minutes. Transfer to a wire rack to cool completely.

Step 7: Store

Store in an airtight container for up to 2 weeks.

Reprinted with permission from Miette by Meg Ray with Leslie Jonath, Chronicle Books copyright (c) 2011