Description
These rustic, buttery shortbread cookies feature a hearty combination of whole wheat flour and crunchy toasted walnuts. Subtly sweetened and spiced with cinnamon, they offer a traditional flavor that pairs perfectly with a afternoon tea.
Ingredients
- 1 cup walnuts, toasted and roughly chopped
- 2 cups whole wheat flour
- 1 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1-2 tablespoons milk, optional
Instructions
- Preheat oven to 340°F (170°C) and line a baking sheet with parchment paper. Toast walnuts until golden and fragrant, then pulse in a processor into small pieces.
- In a medium-sized bowl, whisk together the whole wheat flour, cinnamon powder, and salt until the mixture is well aerated.
- In a separate large bowl, beat the softened butter and light brown sugar using an electric mixer for 2 to 3 minutes until light and fluffy.
- Gradually fold the flour mixture into the creamed butter, then stir in the toasted walnuts. If the dough is too crumbly, add milk one tablespoon at a time until it holds its shape.
- Divide the dough into two portions and roll each into a firm log. Wrap in plastic and refrigerate for at least one hour.
- Using a serrated knife, slice the chilled logs into thick rounds and place them on the prepared baking tray.
- Bake for 25 to 30 minutes until the cookies are deep golden brown, then let them cool completely on a wire rack.
Notes
For an extra touch of decadence, try dipping half of each cooled cookie into melted dark chocolate. Ensure your butter is at room temperature before creaming to achieve the light, signature shortbread texture without overworking the dough.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American