Best 5 German Walnut Shortbread Cookies Recipes

23 GERMAN COOKIES WE CAN'T LIVE WITHOUT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a German treat in 30 minutes or less!

GERMAN WALNUT SHORTBREAD COOKIES

Steps:

• Add the butter and powdered sugar and vanilla to a stand mixer on low speed for 20 seconds then move to high speed for 1 minute until light and fluffy.
• Add in the flour and salt on low speed until just combined, then add in the walnuts until just combined.
• Remove the dough, placing onto 2 large pieces of plastic wrap and wrap into 2 large logs and refrigerate them until completely chilled, at least 2 hours.
• Preheat your oven to 350 degrees and unroll the cookie dough, slicing into 1/2" thick cookie dough slices then dip into sugar and bake on baking sheet for 10-12 minutes.

WALNUT SHORTBREAD COOKIES

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.

DREI AUGEN (GERMAN SHORTBREAD SANDWICH COOKIES)

Steps:

• Dough: In a medium bowl, blend the flour, ground nuts, and cinnamon briefly with a wire whisk; set aside. In the large bowl of an electric mixer, cream the butter at medium-low speed until smooth, about 1 minute. Beat in the sugar at medium speed until well combined and slightly fluffy, scraping down the sides of the bowl. Lower mixer sped, gradually add the dry ingredients, and mix just until the mixture is thoroughly combined.
• Divide the dough in thirds. Roll out each portion of dough between 2 sheets of waxed paper to form a circle 11 inches in diameter and 1/8 inch thick. Leaving the dough circles between the sheets of waxed paper, stack them on a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days; or freeze, well wrapped, up to 1 month.
• Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper.
• Remove one dough package at a time from refrigerator. Peel off top sheet of waxed paper, replace it loosely on top, and flip the entire package over. Peel off and discard the second sheet of waxed paper. Using a 1 1/2-inch round cutter, cut out circles in the dough. Using the narrow end of a 3/8-inch plain pastry tip (such as Ateco #3) as a cutter, cut out three small holes in each circle. Space the cookies 1/2 inch apart on a baking sheet. Bake for 13 to 15 minutes, or until the cookies are pale golden, no longer appear raw or shiny, and feel slightly firm (lightly touch a few). Place baking sheet on wire rack to cool 5 minutes. Lift the cookies from the parchment with a metal spatula to a rack to cool.
• Repeat with the other two portions of dough, cutting out holes in only one-quarter of these circle in order to sandwich the cookies later. Keep in mind that when there is a mixture of cookies with and without holes, the cookies with holes bake faster. Remove them from the oven with a metal spatula to a wire rack. Return the baking sheet to the oven until the remaining cookies are done.
• Decoration: Using a sieve, dust the powdered sugar just over the tops of the cookies with holes.
• In a small saucepan, boil the currant jelly for 2 minutes to evaporate some of its liquid. Cool just until warm. Spoon about 1/4 teaspoon jelly on each plain circle, baked-bottom side up. Center a sugared circle on top of a jellied bottom, and gently press so the jelly fills in the three holes. Repeat with the remaining cookies.
• Stack undecorated cookies in an airtight metal contained and store at room temperature up to 10 days. Store decorated cookies in a single layer in a covered foil-lined cardboard container, such as a cake box, at room temperature up to 3 days.

WALNUT SHORTBREAD COOKIES

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.