Saturday, March 23, 2013

Orange and Walnut Shortbread Cookies

Shortbread cookies are rather simple to make.  This recipe has a subtle nutty aroma, and the sort of orange you select for zesting strongly influences the final result's smell.  If you have no turbinado sugar, you can easily substitute white sugar, but I also recommend adding a couple pinches of shaved dark chocolate to the batter.


1/2 cup / 120g butter, unsalted, at room temperature.
190g / 1.5 cup white flour
1/4 cup / 55g turbinado sugar
10 walnut halves, ground
note: you want the largest pieces no larger than 3mm
zest of one small, aromatic orange
1 t / 3mL vanilla extract
Approximately 30 walnut halves
note: or more, depending on how thin and small you cut your cookies


Combine butter, zest, and sugar.
Mix in chopped walnuts flour, and vanilla and combine until dough is homogeneous.
Roll the dough into a tubelike shape and refrigerate for at least 20 minutes.
Preheat oven to 375˚F / 190˚C.
Cut the dough into thin cookie slices.
Top each cookie with a walnut half.
Bake for 20 minutes, rotating the sheet halfway if you have poor convection.
Allow to cool, and serve.

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