Nut Shortbread Cookies
Description
The recipe won’t take long. Walnuts work best for the dough—they’re always in stock and the most aromatic of the kinds you can get. Don’t grind the nuts to a fine crumb; it’s better to leave small pieces so their flavor comes through in the finished bake. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients you need. The butter should be soft, and the egg should be at room temperature.
- 2
Step 2
In a deep bowl, place softened butter and powdered sugar, then crack in the egg. Mix everything with a whisk or a fork until smooth and combined.
- 3
Step 3
Add the finely chopped walnuts, a pinch of sea salt, pour in the vanilla extract, and mix everything well again.
- 4
Step 4
Gradually sprinkle in flour and continue mixing the dough with a fork.
- 5
Step 5
Then remove the fork and gather the dough into a ball. Do not overload it with flour—the dough should be very soft and elastic, pleasant to the touch. Cover the bowl with plastic wrap and refrigerate for 15–20 minutes.
- 6
Step 6
After 20 minutes you can already work with the dough.
- 7
Step 7
Place the dough between two sheets of parchment paper and roll it out to 0.5 centimeters thick (thinner is better); cut out shapes with a cutter. Transfer the cutouts to a baking sheet and bake in an oven preheated to 190 degrees for 10–12 minutes on upper and lower heat.
- 8
Step 8
Let the finished cookies cool, dust them lightly with powdered sugar, and you can put the kettle on for tea or coffee.