Nut Shortbread
Buttery, crumbly, and decadently nutty, this Nut Shortbread recipe is a must-try treat that melts in your mouth with every bite. Combining the rich flavors of finely chopped almonds, pecans, and walnuts with a touch of pure vanilla, this classic shortbread gets a delightful crunch and rustic charm. Made with simple pantry staples like all-purpose flour and butter, the dough comes together effortlessly, making it perfect even for beginner bakers. These golden-baked beauties can be customized with your favorite nuts and finished with a delicate dusting of powdered sugar for an elegant touch. Whether you're looking for a holiday baking project, a giftable treat, or just a sweet snack to accompany your coffee, this nut-infused shortbread is guaranteed to impress. Ideal for cookie lovers searching for a simple yet refined recipe!
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Recipe Information
Ingredients
- 226 grams Unsalted butter, softened
- 100 grams Granulated sugar
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 0.5 teaspoons Salt
- 100 grams Mixed nuts (e.g., almonds, pecans, walnuts), finely chopped
- 30 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 160°C (325°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the butter mixture, stirring until a soft dough forms.
Fold in the finely chopped nuts until evenly distributed throughout the dough.
On a lightly floured surface, roll out the dough to about 1 cm (3/8 inch) thickness. Use a cookie cutter or sharp knife to shape the dough into your desired shortbread pieces.
Arrange the shaped dough onto the prepared baking sheet, leaving a small gap between each piece.
Bake in the preheated oven for 22-25 minutes, or until the edges are just beginning to turn golden. Do not overbake.
Remove the shortbread from the oven and allow it to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, dust the cooled shortbread with powdered sugar for a decorative and sweet finish.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.3 g | 20% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 8.5 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 58 mg | 1% | |
*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.
