Best 5 Walnut Lemon Shortbread Recipes

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.

SHORTBREAD COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
• When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
• Drizzle 1/2 of each cookie with just enough chocolate to coat it.

BLUEBERRY LEMON WALNUT BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a dry skillet, toast walnuts over medium-high heat for 1 to 2 minutes.
• In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. Whisk to combine.
• In a medium bowl, combine sugar, lemon zest, buttermilk, eggs, vanilla, melted butter and oil. Whisk just to combine.
• Make a well in center of dry ingredients. Add liquid ingredients and mix gently just to combine; do not over-mix. Gently fold in walnuts and blueberries.
• Pour batter into a greased and floured 8 x 4-inch loaf pan. Bake in preheated oven for 55 to 60 minutes or until tester inserted in center comes out clean. Cool on rack for 20 minutes; remove from pan, cool to room temperature.
• To make the glaze, combine sugar and lemon juice in a small saucepan. Bring to boil over high heat, then reduce heat and continue stirring until sugar dissolves.
• Brush glaze over bread while still warm.

WALNUT SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch round tart pan with a removable bottom; set aside. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.
• Transfer dough to prepared pan. Place a piece of plastic wrap on dough, and use it to press the dough evenly into pan (this will prevent the dough from sticking to your fingers). Transfer to refrigerator and chill until firm.
• Cut dough into 8 wedges using a paring knife. Prick all over with a wooden skewer or fork.
• Bake until golden brown and firm in the center, 40 to 45 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool.