Walnut Shortbread
Make sure you process the walnuts until they are in very small pieces, like course bread crumbs, but don't process them so long that they become oily.
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Prep Time
60 minutes
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Cook Time
20 minutes
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Servings
Makes about 12 large cookies
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- 2/3 cups Walnut Pieces, Toasted and Cooled
- 1 cup Unsalted Butter, Softened
- 3/4 cups Confectioners' Sugar
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 1/4 teaspoon Baking Powder
- 2 cups Flour
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1
Process in food processor until finely chopped, about 12 seconds:
Walnut pieces, toasted and cooled -
2
Beat with electric mixer until light:
Unsalted Butter
Confectioners' Sugar -
3
Add and beat thoroughly:
Vanilla
Salt
Baking Powder -
4
Add and beat until dough comes together:
Flour -
5
Wrap dough in plastic wrap and chill until firm, 30 minutes to 1 hour. Preheat oven to 325 degrees. Roll dough out on lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 20 minutes, or until just barely browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to wire rack to cool completely. Enjoy plain or decorate with royal icing if desired.
Enjoy!
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