Here’s a tasty treat getting us in the mood for Autumn…Walnut Shortbread! These were superbly pleasing, and I really enjoyed the fact that the walnuts were toasted then ground into a relatively fine flour (but not so much that they became walnut-butter), so there were no huge chunks of walnuts which pleased some coworkers who are opposed to large walnut chunks 🙂 They were so easy, just like any butter-based cookie or shortbread..and I must say, I give the dough two thumbs way up! What? You’re surprised that I tasted the dough – I’m ALL about quality control at every step in the baking process! So check these puppies out, and you can play around with various nuts – I bet pecans would be delicious… This recipe makes about 3 dozen cookies, but you can half the recipe if you don’t want to have that many cookies lying about.
4 C walnuts, toasted and finely ground
1 C [2 sticks] Earth Balance vegan butter, softened
3/4 C dark brown sugar, packed
3/4 C confectioners’ sugar
2 tsp pure vanilla extract
2 C unbleached AP or oat flour (or a gluten-free flour if need be)
1/2 tsp salt
granulated sugar for sprinkling
1. Preheat to 325°F. Spread the walnut pieces on baking sheet and toast for 5-7 min, or until golden and fragrant. Cool completely, transfer to food processor and pulse until finely ground; set aside.
3. In separate bowl, combine ground nuts, flour and salt. Add dry ingredients to the butter mixture and beat to form a soft dough. Wrap dough in plastic wrap and chill until firm enough to roll – at least 30 min.
4. Lightly grease two baking sheets or line with parchment. Divide dough into two pieces, and roll one piece out to 1/2-inch thickness on a lightly floured board. Using cookie cutter, cut out as many cookies as you can and place them on the baking sheet. Repeat with remaining dough. Sprinkle each with granulated sugar.