Athlyn Green enjoys whipping up tasty dishes in her home kitchen. She's received many requests for her recipes and is happy to share.
Melt-in-Your Mouth Walnut Shortbread Cookies
You only need five ingredients to make these wonderful shortbread cookies loaded with chopped walnuts.
A Winning Combo: Walnuts and Icing Sugar
I love these cookies and make them every Christmas. They have such a wonderful texture and they taste so rich loaded with chopped walnuts, then topped with a light dusting of sifted icing sugar.
For those looking for the perfect shortbread cookie, look no further.
Shortbread hails from Scotland and was traditionally made from butter, sugar and oat flour or white flour. The use of real butter gives shortbread its rich taste and crumbly or "short" texture.
Through the years shortbread variations have arisen. The introduction of additional ingredients has influenced the texture and/or taste of shortbread.
The following recipe incorporates corn starch and it is important to sift your ingredients, so that these cookies have a melt-in-your-mouth texture. The recipe calls for 1 lb of butter and there's enough dough for two batches of cookies. Half can be rolled into balls and the other half cut into thick squares.
Before mixing cookies, preheat your oven to 300 degrees.
Now, get ready to create some magic with melting shortbread!
You must sift ingredients as instructed. No taking shortcuts. This takes seconds to do and results in cookies with an incredible texture.
- 1 lb. butter
- 1 cup sifted icing sugar
- 1/2 cup sifted corn starch
- 3 cups sifted flour
- 1-2 cups chopped walnuts
- It is important to soften butter at room temperature before mixing ingredients.
- Cream butter well.
- Place a metal sifter over bowl and then add icing sugar and cornstarch and stir into butter with a wooden spoon.
- Sift and add flour and stir lightly until dough starts to form a ball.
- Work shortbread dough with hands, kneading and folding over until dough is thoroughly mixed.
- Add in chopped walnuts (amount to preference).
Cookie Dough--Looks Good Enough to Eat Even Without Baking
Shaping Round and Square Shortbread Cookies
Divide dough in half and shape two types of cookies:
- Roll cookies in balls for first pan and place in preheated oven to bake.
- While first batch is baking, shape remaining cookie dough into a rectangular log and slice into thick squares.
Use ungreased cookie pans
Double pans to prevent cookie bottoms over-browning
Bake shortbread cookies in a slow oven
Baked Round Shortbread Cookies
- Bake shortbread cookies at 300 degrees for 10 minutes. Reduce heat to 275 degrees and continue cooking until golden. Cooking shortbread slowly ensures they are cooked in the middle but do not over-brown and become bitter.
- Remove cookies from oven, lift from hot pan (to prevent further cooking) and place on flat surface.
"Ice" While Still Warm
While cookies are still warm, dust with sifted icing sugar.
Square Cookies Ready for the Oven
Baked Golden Brown
Served Plain or Dusted With Icing Sugar
Whether plain or "iced" with icing sugar, these cookies are hard to beat. This recipe is easy and the results are so worth it. These are definitely a great cookie for serving around the Holidays.
Did You Know?
The extra coating of sifted icing sugar somehow adds to the overall melting texture of these cookies, so it is worth it to dust them.
Perfect for Christmas Entertaining
© 2013 Athlyn Green
Devika Primić from Dubrovnik, Croatia on March 18, 2013:
A lovely treat, mentioned in detail and looks a simple way to make.
Rose Clearfield from Milwaukee, Wisconsin on March 17, 2013:
I love recipes that only require a few ingredients! I have eaten these cookies many times, but I've never made them myself. I may have to give it a try now.