52 cookies :: week 47 :: walnut shortbread

Walnut Shortbread with Citrus & Flake Salt
from Sunset Magazine (February 2013)

2/3 c walnut pieces
1 c unsalted butter, at room temperature
2/3 c sugar
zest of 1/2 lemon and 1/4 orange
2 large egg yolks
2 c flour, sifted
1 tsp flake salt

Preheat oven to 350. Put nuts on a baking sheet and toast until light golden, 10 to 15 minutes. Let cool, then finely chop.

Beat butter, sugar, and zest in a bowl with a mixer until light and fluffy. Mix in egg yolks, stopping once to scrape bowl. Add flour and nuts and beat just until dough comes together and is blended.

Shape dough into a disk about 1/2 in. thick, wrap with plastic, and chill until firm, 30 to 45 minutes. Reduce oven to 300°.

Roll dough on a lightly floured work surface to 1/4 in. Cut into rounds or squares with a fluted 1 1/2-in. cutter and set 1 in. apart on 2 or 3 baking sheets lined with parchment paper. Sprinkle with salt. Gather and reroll scraps, chilling dough if needed.

Bake 2 pans at a time until golden, swapping positions in oven halfway through, 20 to 22 minutes. Let cool on a rack.

Store in an airtight container. Makes 30 - 40 cookies

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K: i think you know what my favorite part of the cookie was... if you didn't, shortbread! the walnuts made the perfect touch like cake with frosting. (see! they couldn't have done it without each other!)

E: Yummy! It is a really nice cookie. I wish you made more of them. You only made 15! They're good with milk. That's all...

D is away on business. Don't worry - i froze some of the dough and will bake it up for him on his return...