Mixed Nut Shortbread
Treat yourself to the buttery, crumbly bliss of Mixed Nut Shortbread, a delightful twist on a classic cookie that’s both simple to make and sophisticated in flavor. This recipe combines the richness of softened butter, the subtle sweetness of caster sugar, and the warm aroma of vanilla, but the star of the show is the medley of roughly chopped nuts—almonds, pecans, pistachios, and hazelnuts—that add a satisfying crunch and nutty depth to every bite. Shaped into elegant rounds and optionally topped with a sprinkle of coarse sugar for extra sparkle, these cookies bake to golden perfection in just 30 minutes. Perfect for pairing with tea or coffee, they’re an irresistible treat that stores well for a week, making them a delicious make-ahead option for holiday platters or everyday indulgence. Delight your guests with these nutty shortbread cookies that strike the perfect balance between sweet and savory.
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Caster (superfine) sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 250 grams All-purpose flour
- 120 grams Mixed nuts (e.g., almonds, pecans, pistachios, hazelnuts), roughly chopped
- 2 tablespoons Coarse sugar (like turbinado), optional for topping
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy using a hand or stand mixer.
Mix in the vanilla extract and salt until evenly combined.
Gradually add the all-purpose flour, mixing until the dough starts to come together. Do not overmix.
Fold in the chopped mixed nuts until evenly distributed throughout the dough.
Turn the dough out onto a sheet of parchment paper or a lightly floured surface. Gently shape it into a log about 2 inches (5 cm) in diameter. Wrap tightly with plastic wrap and refrigerate for at least 1 hour, or until firm.
Once chilled, slice the dough into 1/4-inch (6 mm) thick rounds. Arrange them on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.
If desired, sprinkle the tops of the cookies with coarse sugar for added texture and sweetness.
Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through for even cooking.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with a cup of tea, coffee, or as an elegant dessert. Store leftovers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.7 g | 324% | |
| Saturated Fat | 122.8 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 342.8 g | 125% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 131.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1184 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
