Walnut Shortbread Cookies Dusted With Icing Sugar
Melt-in-Your Mouth Walnut Shortbread Cookies
Cookies Loaded With Chopped Walnuts and Dusted With Icing Sugar
You only need five ingredients to make these wonderful walnut shortbread cookies. Make sure you sift for the very best results.
I love these cookies and make them every Christmas. They have such a wonderful texture and they taste--so rich and 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!
For These Cookies to Have That Melting Quality...
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).
Walnut Shortbread Cookie Dough--Looks Good Enough to Eat Even Without Baking
- Use ungreased cookie pans
- Double pans to prevent cookie bottoms from over-browning
- Bake shortbread cookies in a slow oven
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.
Ready for the Oven
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 plate. Dust cookies with sifted icing sugar while cookies are still warm.
Served Plain or Dusted With Icing Sugar
Whether plain or "iced" with icing sugar, these cookies are hard to beat. This recipe is easy to do and the results are so worth it. These are definitely a great cookie for serving around the Holidays.
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.
Round Shortbread Cookies
Perfect for Christmas Entertaining
Melt-in-Your-Mouth Walnut Shortbread Cookies
An easy-to-make cookie perfect for Christmas and other special occasions.
Learn More About Shortbread
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A Scottish company started by Joseph Walker in 1898, pledged to make the world's finest shortbread. Pure butter shortbread was baked in a small bakery in the Scottish Highlands.
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Cherry shortbread cookies are great to make for Christmas. Melt-in-your mouth, describes these whipped shortbread cookies you'll want to make again and again.
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Shortbread comes in all shapes and sizes. This is one taste sensation that many people feel tops the list as far as richness and satisfaction go. Here's a shortbread cookie recipe sure to become a family favorite....
© 2013 Athlyn Green
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