WALNUT SHORTBREAD COOKIES
This recipe originally came from the back of a Diamond Walnut package back in the 1970's. I started baking a lot when I was in high school and my taste testers were my dad and my parent's best friends. These were their friend Bud's very favorites so I made them quite a bit. I thought I lost the recipe but after about an hour of searching I found it in a stack of recipes that I had given to my mom. I hope you like them as much as Bud did!
Provided by NVirginian
Categories Dessert
Time 30m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Resift the flour with the baking powder.
- Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
- Stir in the walnuts.
- Cover and chill for at least 2 hours.
- Roll out onto floured board to 1/4" thickness. Cut into any shape.
- Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
- Make 2 to 2 1/2 dozen delicious cookies.
Nutrition Facts : Calories 1577.1, Fat 112.4, SaturatedFat 60.3, Cholesterol 244, Sodium 859.5, Carbohydrate 129.5, Fiber 5.3, Sugar 30.5, Protein 18.3
WALNUT SHORTBREAD COOKIES
Provided by Food Network
Yield Makes about 42 1 1/4-inch cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.
ITALIAN WALNUT SHORTBREAD COOKIES
This is another recipe i got from an aunt of mine. She makes so many cookies during the holidays. and i love each and every one of them : ) This is a delicious little shortbread cookie with walnuts adding to the yumminess.
Provided by Deneece Gursky
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Beat your butter and sugar together in a large bowl until fluffy. Add your vanilla and blend in well.
- 2. In seperate bowl sift your flour and baking soda together. Add this to the butter mix and mix in just until incorporated.
- 3. Stir in ground walnuts by hand.
- 4. Roll dough into a ball and place in bowl covered with saran wrap. Refrigerate for at least two to three hours
- 5. Once dough has been refrigerated. Roll it out onto a floured surface to about 1/4 inch in thickness. Using your favorite cookie cutters cut dough into shapes.
- 6. Place shaped dough onto cookie sheet lined with parchment paper. and bake in preheated 300 degree oven for 20 to 25 minutes. Cookies should not be allowed to brown up.
- 7. Remove from oven and cool. Once cool you can drizzle with chocolate, dip half in chocolate or dip entire cookie. Or simply eat them as is!
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