Buttery and crisp shortbread cookies made with walnuts and whole wheat flour pairs perfectly with a cup of joe or milk.
I always seem to enjoy simple and not-so-sweet baked treats. These cookies fit the bill, just the right amount of sweetness, buttery, crisp, it’s fantastic plain or with coffee. This recipe includes an egg yolk, not usually found in shortbread cookie recipes. The addition of yolk makes a tender cookie yet maintaining the crispness..
It comes together in one bowl and no mixers required. Stir together butter and sugar until creamy, then followed by yolk and vanilla. Mix all dry ingredients, roll, chill, cut and bake.
Cream butter and sugar. Then followed by yolk and vanilla…..
Stir in dry……
Dough ready to be rolled…..
Rolled and ready to be chilled…..
Cut and place in the baking sheet….
Sprinkle turbinado sugar…..
-Make sure that you don’t crush walnuts to a fine powder, we want some texture. I placed walnuts in a ziplock bag, sealed and crushed with a meat mallet. A rolling pin will work too.
-Dough can be rolled and chilled up to a day ahead.
Whole-Wheat Walnut Shortbread Cookies
1 cup walnuts
3/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 tablepoons turbinado sugar
Finely chop walnuts or crush them with a rolling pin. Whisk together chopped walnuts, both flours and salt in a bowl and set aside.
Cream butter and sugar with a wooden spatula for 3-4 minutes, until creamy. Add yolk and vanilla and cream for another minute. Stir in the flour mixture, until thoroughly combined.
Roll dough between two sheets of parchment, until 1/4 inch thick. Transfer dough (along with parchment papers) onto a baking sheet and place in the refrigerator for at least 2 hours, until hardened.
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Remove dough from refrigerator, remove top parchment, cut circles with a 2 1/2 inch fluted cookie cutter and place on the prepared baking sheet, about 1 inch apart.
Sprinkle turbinado sugar on top of the cookies and bake for about 30 minutes, until golden brown. Remove from oven and place baking sheet on a wire rack to cool completely..
Re roll scrap cookie dough between same sheets of parchment and place in the refrigerator until first batch is done baking. Remove dough, peel off top parchment, cut and bake.
Makes 20 cookies