Walnut Shortbread Cookies Food

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

Steps:

• Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the flour in 2 batches and beat until just combined.
• Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed.
• Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes.
• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 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.

WALNUT SHORTBREAD COOKIES

Steps:

• Resift the flour with the baking powder.
• Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
• Stir in the walnuts.
• Cover and chill for at least 2 hours.
• Roll out onto floured board to 1/4" thickness. Cut into any shape.
• Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
• Make 2 to 2 1/2 dozen delicious cookies.

WALNUT SHORTBREAD SQUARES

Steps:

• For crust, preheat oven to 275F; crumble ingredients together until well mixed; Press into a greased 9x13 pan and bake in a slow oven (275F) for 8 minutes; increase temp to 375F and top with second mixture and continue baking.
• For topping: Mix all ingredients well; spread mixture over the partially baked crust and continue baking in a moderate oven (375F) until well set and slightly browned, about 30 minutes; cool and cut into squares.

WALNUT SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.
• Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.
• Butter an 8-inch round cake pan. Transfer dough to 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). 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 center, 30 to 35 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool slightly. Dust with confectioners' sugar.

BLACK WALNUT SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees. Toast nuts on a rimmed baking sheet until fragrant and golden, about 10 minutes. Let cool.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in orange zest. Reduce speed to low; add flour and salt, scraping down side of bowl as needed. Mix in walnuts.
• Divide dough in half, and transfer each to an 8-inch square baking dish, pressing down until flat. Refrigerate for 15 minutes. Prick lines into dough every inch with a fork. Bake until pale golden, about 25 minutes. Remove from oven. Sprinkle Demerara sugar over surface of each. Bake until sugar is set, about 5 minutes. Let stand for 5 minutes. Cut into 2-inch squares while warm. Transfer pans to wire racks, and let cool.