Walnut Shortbread Recipes

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GERMAN WALNUT SHORTBREAD COOKIES



German Walnut Shortbread Cookies image

German Walnut Shortbread Cookies made in a traditional shortbread style with coarsely chopped chunks of walnuts, these are the perfect Christmas cookies.

Provided by Sabrina Snyder

Categories     Dessert

Time 1h12m

Number Of Ingredients 7

1 cup unsalted butter (, cold)
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
1 cup walnuts (, coarsely chopped)
1 cup sugar

Steps:

  • Add the butter and powdered sugar and vanilla to a stand mixer on low speed for 20 seconds then move to high speed for 1 minute until light and fluffy.
  • Add in the flour and salt on low speed until just combined, then add in the walnuts until just combined.
  • Remove the dough, placing onto 2 large pieces of plastic wrap and wrap into 2 large logs and refrigerate them until completely chilled, at least 2 hours.
  • Preheat your oven to 350 degrees and unroll the cookie dough, slicing into 1/2" thick cookie dough slices then dip into sugar and bake on baking sheet for 10-12 minutes.

Nutrition Facts : Calories 126 kcal, Carbohydrate 14 g, Protein 1 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 33 mg, Sugar 8 g, ServingSize 1 serving

WALNUT SHORTBREADS



Walnut Shortbreads image

These light, crumbly little biscuits are just the thing to serve with home-made ice creams. They could also be packed into boxes or jars for a home-made Christmas gift. Walnut Shortbreads can also be made in advance and then frozen.

Categories     Christmas: Biscuits, Sweets and Little Cakes     Biscuits and Cookies     Christmas: Recipes to freeze

Yield Makes approx 20. Scroll down to Ask Lindsey to see questions she has answered on this recipe

Number Of Ingredients 6

2 oz (50 g) walnut pieces
4 oz (110 g) salted butter, at room temperature
2 oz (50 g) caster sugar
6 oz (175 g) plain flour, sifted, plus a little extra for dusting
2 oz (50 g) rice flour
a little icing sugar for dusting

Steps:

  • The first thing you need to do is grind the walnuts, which you can do very carefully using the 'pulse' switch on a food processor (if this is overdone, the nuts go pasty and oily). Otherwise, a hand-held nut grinder will do the job. To make the shortbread, place the butter and sugar in a large mixing bowl and cream them together until pale and fluffy. Then mix the sifted flour and rice flour together and gradually work this into the creamed mixture, a tablespoonful at a time. Next, add the ground walnuts and use your hands to form the mixture into a smooth dough. Leave the dough to rest in a plastic food bag in the fridge for 30 minutes, then roll it out on a lightly floured work surface to a round approximately 8 inches (20 cm) in diameter. Now, using the 1¾ inch (4.5 cm) cutter, cut out approximately 20 rounds, re-rolling the trimmings. Place them on the lightly greased baking sheet and bake in the oven for 45 minutes. Cool them for 5 minutes before transferring to a wire rack. When completely cool, dust them with icing sugar and store in an airtight container.

WALNUT SHORTBREAD COOKIES



Walnut Shortbread Cookies image

This recipe originally came from the back of a Diamond Walnut package back in the 1970's. I started baking a lot when I was in high school and my taste testers were my dad and my parent's best friends. These were their friend Bud's very favorites so I made them quite a bit. I thought I lost the recipe but after about an hour of searching I found it in a stack of recipes that I had given to my mom. I hope you like them as much as Bud did!

Provided by NVirginian

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 5

2 cups flour
1/4 teaspoon baking powder
1 cup butter, softened
1/2 cup powdered sugar
1/2 cup finely chopped walnuts

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.

Nutrition Facts : Calories 1577.1, Fat 112.4, SaturatedFat 60.3, Cholesterol 244, Sodium 859.5, Carbohydrate 129.5, Fiber 5.3, Sugar 30.5, Protein 18.3

WALNUT SHORTBREAD



Walnut Shortbread image

Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 8

Number Of Ingredients 6

1/2 cup walnuts, toasted
1 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, room temperature, plus more for pan
1/4 cup plus 3 tablespoons confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract

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.

WALNUT SHORTBREADS | SHORTBREAD COOKIES RECIPE



Walnut Shortbreads | Shortbread Cookies Recipe image

Walnut Shortbreads, a buttery cookie with whole wheat and walnuts. A delicious cookie for your evening tea and a wonderful gift during special occasions.

Provided by Priya_Srinivasan

Categories     Snack

Time 1h50m

Number Of Ingredients 7

1 cup walnuts toasted and coarsely chopped
2 cups whole wheat flour
2 tbsp milk (optional)
1/4 tsp salt
1 cup unsalted butter
2/3 cup light brown sugar
1 tsp Cinnamon Powder

Steps:

  • Preheat oven to 170C. Line a cookie tray with parchment paper. Toast the walnuts, either in the microwave for 90 seconds, stirring after every 30 seconds or on the stove-top. Let it cool, pulse it roughly in the processor, this way you won't have huge pieces of walnuts, which is a big no-no for my kids.
  • In a medium sized bowl place the flour, cinnamon powder and salt, whisk to combine. In another bowl, using your electric mixer, beat the butter and sugar until light and fluffy (2-3 minutes).
  • Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated. Stir in the chopped Walnuts. After adding the walnuts, my dough became a little crumbly, so added 2 tbsp of milk to get it to dough consistency.
  • Divide the dough in half, shape each half in to logs and wrap them in plastic and refrigerate until firm (at least one hour).
  • Remove one half of the dough from the refrigerator, using a sharp serrated knife, cut thick rounds and place them on the baking sheet. The shape might little off, just adjust them in your palms to get a round shape.
  • Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Repeat the same with rest of the dough and refrigerate until use
  • Bake for approximately 25-30 minutes or until the shortbread's are a deep brown color. This ensures a crunchy and crumbly cookie. Remove cookies from oven and cool on a wire rack.
  • I bake in an microwave convection oven, so the oven timing will be bit longer than normal gas or stand alone electric oven. If using any of the above mentioned then keep an eye on the cookie after 15 minutes.
  • Once cooled, store them in an air-tight container and enjoy with your evening cuppa.

WALNUT SHORTBREAD COOKIES



Walnut Shortbread Cookies image

Provided by Food Network

Yield Makes about 42 1 1/4-inch cookies

Number Of Ingredients 7

1/2 cup (2 ounces) walnut pieces
1 3/4 cups (89ounces) flour
1/2 teaspoon kosher salt
1 cup (8 ounces) unsalted butter
3/4 cup (5 1/2 ounces) sugar
1 egg yolk
Maldon sea salt

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.

MAPLE-WALNUT SHORTBREAD



Maple-Walnut Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 32 cookies

Number Of Ingredients 7

2 sticks unsalted butter, at room temperature
1 cup confectioners' sugar
1/3 cup plus 3 tablespoons pure maple syrup
1/4 teaspoon salt, plus a pinch
1/4 teaspoon maple extract
2 1/2 cups all-purpose flour, plus more for dusting
1 cup walnuts, finely chopped

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 SQUARES



Walnut Shortbread Squares image

Make and share this Walnut Shortbread Squares recipe from Food.com.

Provided by TigerJo

Categories     Bar Cookie

Time 55m

Yield 18 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
2 tablespoons sugar
2 cups sifted all-purpose flour
3 cups brown sugar
1 cup flaked coconut
1 cup chopped walnuts
3 beaten eggs
1 tablespoon flour
1 teaspoon baking powder

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.

FRUIT AND NUT SHORTBREAD



Fruit and Nut Shortbread image

A colorful addition to your Christmas baking.

Provided by Carol

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 6

1 cup butter
1 cup packed brown sugar
1 egg yolk
2 cups all-purpose flour
⅔ cup candied cherries, halved
½ cup chopped walnuts

Steps:

  • Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
  • Preheat oven to 375 degrees F (190 degrees C).
  • While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).

Nutrition Facts : Calories 227.2 calories, Carbohydrate 27 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 6.8 g, Sodium 80.7 mg, Sugar 15.1 g

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD



Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories     Cookies     Cheese     Herb     Nut     Appetizer     Bake     Cocktail Party     Parmesan     Rosemary     Walnut     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
  • When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

WALNUT-LEMON SHORTBREAD



Walnut-Lemon Shortbread image

This healthier shortbread calls for whole wheat flour and nutrient-rich walnuts for a tasty treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16 wedges

Number Of Ingredients 9

1 1/4 cups walnuts
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
2/3 cup confectioners' sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons light olive or canola oil
2 teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice

Steps:

  • Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans; set aside. In a food processor, combine nuts, flours, sugar, and salt; pulse until nuts are finely ground but not oily. Add the butter, oil, lemon zest, and lemon juice; pulse until the mixture just comes together.
  • Divide the mixture between the two pans and press in until even. With a sharp knife, cut each round of dough into 8 wedges. Lightly prick the tops with the tines of a fork. Bake until set and pale tan, about 22 minutes.
  • Transfer to a wire rack and cut through each wedge. Cool 10 minutes, then invert onto a plate and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 178 g, Fat 14 g, Protein 3 g

MIXED-NUT SHORTBREAD



Mixed-Nut Shortbread image

Categories     Cookies     Nut     Vanilla     Winter     Gourmet

Yield Makes 18 bars

Number Of Ingredients 5

1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 1 tablespoon sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup salted and roasted mixed cocktail nuts, coarsely chopped

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Stir together butter and 1/3 cup sugar in a medium bowl with a wooden spoon until combined well. Stir in vanilla, then add flour and mix with your hands just until a dough forms.
  • Transfer dough to a lightly greased baking sheet and spread evenly with your fingers to form an 8-inch square. Sprinkle nuts evenly over dough, pressing down to help them adhere.
  • Sprinkle remaining tablespoon sugar over nuts and bake until shortbread is deep golden, 20 to 25 minutes.
  • Cool on baking sheet on a rack, 10 minutes. Cut into 18 (roughly 3- by 1 1/2-inch) bars.

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LEMON TART WITH WALNUT SHORTBREAD CRUST RECIPE - RECIPETIPS.COM
Crust: Preheat the oven to 350°F and lightly butter a 9" spring form or tart pan. Sift together flour, salt and powdered sugar in a small mixing bowl. Add the ground walnuts and beat in the cooled, melted butter and vanilla extract until thoroughly blended, forming a thick dough.
From recipetips.com


WALNUT SHORTBREAD BALLS RECIPE - BAKERRECIPES.COM
2011-08-09 1/2 lb Butter 1/4 c Sugar 1 c Ground walnuts 1 ts Vanilla 2 c Flour Powdered sugar. mix first five ingredients and form in balls. Roll in powdered sugar. Bake in 325 oven for 25 minutes then when cool roll in powdered sugar again. Yields 1 Servings
From bakerrecipes.com


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