Walnut Shortbread
Submitted by MJD_2003
Buttery walnut shortbread scored into elegant wedges with a tender, sandy crumb. Just 5 ingredients and one pan for a cookie that melts on your tongue.
YIELD
1 dozenPREP
15 minCOOK
40 minREADY
1 hrsThis walnut shortbread is old-school baking at its finest. Five ingredients, no mixer required, and the kind of melt-in-your-mouth texture that makes people close their eyes when they take a bite.
Butter, icing sugar, and vanilla get creamed together, then folded with flour and a generous pile of chopped walnuts. Pat it into a round pan, score it into wedges, top each one with a walnut half, and bake until golden.
It comes out sandy, crumbly, and rich with that deep butterscotch flavor you only get from real butter meeting slow heat.
Chef Tips
- Use cold butter that’s been softened just enough to cream. Too warm and the shortbread spreads instead of holding its shape.
- Score the wedges before baking so they snap apart cleanly once cooled.
- Don’t skip the cookie sheet underneath the tart pan. It ensures even heat distribution on the bottom.
Ingredients
Directions
Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9 inch pan with removable bottom.
Score with fork into 12 pie shaped wedges.
Place one walnut piece on each wedge.
Set pan on cookie sheet. Bake in oven heated to 325℉ (160℃). for 40 minutes or until lightly brown.
Cool. Cut into wedges.
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