Whole-Wheat Walnut Shortbread Cookies

Buttery and crisp shortbread cookies made with walnuts and whole wheat flour pairs perfectly with a cup of coffee, tea 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.





 

 

 

Ingredients

Cream butter & sugar and then yolk + vanilla
Add dry walnut + flour mixture
Stir to combine
Roll into 1/4-inch thickness between parchment paper

 

chill and cut
Sprinkle coarse sugar

 





Skill level – Intermediate

Whole-Wheat Walnut Shortbread Cookies

Ingredients:

1 cup walnuts (refer notes_1)

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 tablepoon turbinado / coarse sugar (refer notes_2)

Preparation:

1. Finely mince walnuts or crush them with a rolling pin (until no pieces are more than 1/4-inch) .

2. Whisk together chopped walnuts, both flours and salt in a bowl and set aside.

3. Cream butter and sugar with a wooden spatula for 2-3 minutes, until creamy. (Alternatively, it can be creamed with a hand held electric beater for about 1 minute). Add yolk and vanilla and cream for another minute. Stir in the flour mixture, until thoroughly combined.

4. 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 (up to one day), until hardened.

5. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

6. 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 or coarse sugar on top of the cookies and bake for about 30 minutes, until golden brown.

7. Remove from oven and place baking sheet on a wire rack to cool completely..

8. 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


Notes-

      1. Make sure that you don’t crush walnuts to a fine powder, we want some texture. Also, we don’t want big chunks. I placed walnuts in a ziplock bag, sealed and crushed with a meat mallet. A rolling pin will work too. Alternatively, walnuts can be crushed in a food processor. (I prefer zip lock method <—- less clean up)

      2. Use any coarse sugar you have on hand. If not, plain white sugar will work too. 

 

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