Best 4 Walnut Shortbread Cookies Recipes

ROSEMARY-WALNUT SHORTBREAD COOKIES

Steps:

• Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
• Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
• Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
• Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

GERMAN WALNUT SHORTBREAD COOKIES

Steps:

• Beat 3/4 cup plus 2 tablespoons butter in a large bowl using an electric mixer until creamy. Add 3/4 cup plus 4 teaspoons confectioner's sugar, egg yolk, and salt; beat until smooth. Knead in 2 1/4 cups plus 2 tablespoons flour and 3/4 cup plus 2 tablespoons walnuts.
• Shape dough into 2-inch thick rolls and press them into rectangles using a flat item like a cutting board (they should look like oversized butter sticks). Wrap in plastic wrap and refrigerate until firm, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Cut dough into thin slices and lay them on an ungreased baking sheet.
• Bake in the preheated oven for 10 minutes. Reduce heat to 250 degrees F (120 degrees C) and bake until very lightly browned, about 5 more minutes.
• Remove from the baking sheet and cool on a wire rack, about 20 minutes.

MAPLE-WALNUT SHORTBREAD COOKIES

Steps:

• In large bowl, beat butter and sugar with electric mixer on medium speed 30 seconds or until smooth. Add 1/2 cup of the walnuts and the egg yolk; beat until blended. On low speed, beat in flour, baking powder, salt and maple flavor until stiff dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
• Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick. Cut into 2-inch lengths. On ungreased cookie sheets, place cookies about 2 inches apart; flatten slightly.
• Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
• In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place remaining 1 cup walnuts. Dip 1/2 inch of 1 long side of each cookie into chocolate, then coat chocolate edge with walnuts. Place on waxed paper; let stand about 2 hours until chocolate is set.

ITALIAN WALNUT SHORTBREAD COOKIES

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!