Walnut Shortbread Cookies
Classic Walnut Shortbread Cookies are so buttery and delicious!! Only 4 ingredients, such an amazing traditional Christmas cookie or just a wonderful everyday cookie with tea.
Equipment
- Handheld or stand mixer
- Microplane zester if using orange zest
- Sharp knife
Ingredients
Slice and Bake Shortbread
- 16 tablespoons (220 grams) salted butter room temperature (add an extra ½ teaspoon of fine kosher salt if you do not have salted butter)
- ¾ cup (88 grams) powdered sugar
- 2 large oranges zested (zest only) can also use lemon if desired
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all purpose flour
- ¼ teaspoon fine kosher salt
Instructions
- The dough needs to chill in the refrigerator for 2 hours before baking.
- Place the butter, orange zest, vanilla, and powdered sugar in a medium bowl.
- Using beaters or the paddle attachment, beat until fluffy, about 2-3 minutes.
- Mix together the flour and kosher salt (add ½ teaspoon extra of fine kosher salt if you do not have salted butter)
- Add to the butter mixture. Mix until the dough is shaggy. Add the chopped walnuts, mix until well combined and a dough forms.
- Place a large piece of plastic wrap on the counter, or parchment paper, place half of the dough on top. Repeat with the other half. Form the dough into 8 inch logs, roll it a bit to make it round. Wrap it tightly.
- You can place the logs in tall glasses to prevent the round log from getting a dent on the bottom to maintain the round shape.
- Refrigerate for 2 hours or until thoroughly cold.
- Preheat the oven to 350°F. Cut the log into ⅓ of an inch discs. Slice the log cleanly with a sharp knife using a straight downward motion. Avoid using a serrated knife, which can tear the dough. You should get 35 cookies.
- Place on a parchment lined baking sheet. Bake one sheet at a time, and keep the remaining dough discs or log in the refrigerator until ready to bake. You don’t want them warming up.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 13-15 minutes or until the edges are just golden brown.You can go longer if you want them super crispy! Let cool on the baking sheet.
- They will be crisp when completely cooled down.
- See storage in notes below.
Notes
Store baked cookies in an airtight container at room temperature for up to 1 week. Make sure the cookies are completely cool before storing so they stay crisp and buttery.
The dough can also be made ahead. Wrap the logs tightly in parchment paper and plastic wrap, then refrigerate for up to 3 days before slicing and baking.
For longer storage, freeze the dough logs for up to 2 months. When ready to bake, let the dough come to room temperature in the refrigerator, then slice and bake as directed.
You can also freeze the german baked cookies. Place them in an airtight freezer safe container and freeze for up to 2 months. Let them thaw at room temperature before serving.
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