Walnut Shortbread Recipe
Walnut Shortbread! These perfectly buttery shortbread cookies have a wonderful, nutty flavor and crisp texture. A dip in chocolate is a perfect finish.
cookies
Ingredients
- 4 oz walnuts (1 cup)
- 10 oz all purpose flour (2 cups, see note)
- 1/4 teaspoon table salt
- 8 oz unsalted butter (room temp)
- 5 oz light brown sugar (½ cup + 2 tablespoons)
- 4 oz semi-sweet chocolate (chopped)
Instructions
- Have a 1/4 sheet pan with a 1/4 sheet of parchment, or a half sheet pan with half sheet of parchment ready. In a food processor, combine 4 oz walnuts, 10 oz all purpose flour and 1/4 teaspoon table salt. Process until the walnuts are finely ground. Set the mixture aside.
- Combine 8 oz unsalted butter and 5 oz light brown sugar in a mixer bowl and mix on medium speed until softened and well-combined. You don't want to aerate, just mix the ingredients. Scrape the bowl and beater.
- Add the walnut/flour mixture and mix until combined. The dough will look crumbly at this point. Dump the dough onto a lightly floured surface and knead to bring it together.
- Set the sheet of parchment paper onto your work surface. Pat the dough to a small square on top of the paper. Lightly flour the top of the dough and roll to a 8”x12” rectangle. Use the straight edge of a ruler or a bench scraper to square off the edges. Use a long knife to cut the dough into 1" pieces along the 8" side and 3" pieces along the 12" side. Don't separate the cookies after cutting. Poke each cookie with a fork 3x. Slide the paper on to a sheet pan (see note) and chill for 30 minutes. Meanwhile, preheat the oven to 350 °F.
- Bake the cookies until the dough is set all the way to the center, about 20 minutes. If you're oven bakes unevenly, rotate the tray halfway through baking. Allow to cool completely then use a long knife to cut along the scored lines to separate the cookies. Because the cookies are so tender, if you try to move or cut them before they're completely cool they may crack.
- Melt 4 oz semi-sweet chocolate in a small bowl. Dip one end of each cookie into the chocolate, allowing the excess chocolate to drip back into the bowl. Set the cookies onto a sheet pan lined with parchment until the chocolate is set.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The 8"x12" rectangle fits perfectly on a 1/4 sheet pan if you have one.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!