Walnut Shortbread
Perfectly crisp, buttery, and brimming with nutty goodness, this Walnut Shortbread recipe is a delightful treat for any occasion. Featuring a rich blend of unsalted butter, a touch of pure vanilla extract, and the earthy crunch of chopped walnuts, these cookies combine simplicity and elegance in every bite. The dough is easily prepared and chilled into logs for effortless slicing, ensuring a uniform and professional look to your cookies. Baked to golden perfection, these shortbread cookies have a melt-in-your-mouth texture that pairs beautifully with your favorite cup of tea or coffee. With just 15 minutes of prep time and a handful of pantry staples, these walnut-infused delights are perfect for holiday baking, edible gifts, or everyday indulgence. Try this easy walnut shortbread recipe today and elevate your cookie game with a timeless classic!
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Recipe Information
Ingredients
- 226 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 260 grams All-purpose flour
- 0.5 teaspoon Salt
- 100 grams Chopped walnuts
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large bowl, use a hand mixer or stand mixer to cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until combined.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.
Fold in the chopped walnuts using a spatula until evenly distributed throughout the dough.
Divide the dough into two portions. Roll each portion into a log about 2 inches in diameter. Wrap the logs in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm.
Once chilled, slice the logs into 1/4-inch thick rounds using a sharp knife and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 20-25 minutes, or until the edges are just starting to turn golden.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the Walnut Shortbread in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.9 g | 337% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 312.3 g | 114% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 104.4 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 753 mg | 16% | |
*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.
