|Delicious Pecan Walnut Shortbread Cookies|
This is possibly the best, easiest, most flavorable, most memorable cookie I have ever made. It is my "go to" recipe when I want cookies easily for family or to give to friends. It is a simple shortbread dough made in a food processor! Talk about easy cleanup.
One hint: Save a couple of paper towel rolls. That cardboard tube, when you cut a slit in it with scissors, becomes a holder for cookie dough in the refrigerator! It keeps the dough cylindrical and makes nice, uniform cookies. I used two, slotted together to hold this dough which makes about 3 dozen cookies.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 cup toasted pecans
- 1 cup toasted walnuts
- 1 ½ teaspoons pure vanilla extract
- 1 cup (2
sticks) butter, room temperature, cut into chunks
(Note: if you use salted butter, omit salt from recipe)
- 1 teaspoon
OPTIONAL: Turbinado sugar as garnish for top of cookies.
Toast the pecans and walnuts in a moderately hot oven (350 degrees) for 10-12 minutes. Remove from the oven and let cool. Once cool place in food processor and pulse until coarsely chopped. They will get further processed when added to the dough. Empty into a bowl and set aside.
Combine the flour, salt, and powdered sugar in the food processor and pulse to combine. Add the vanilla, butter and the water. Pulse together just until a dough is formed.
Add the nuts to the mixture and pulse until well mixed. Place the dough on a sheet of plastic wrap and roll into a log, about 2 inches in diameter. Twist the ends of the wrap in opposite directions and place in the cardboard tube(s). Chill the dough in the refrigerator for at least 45 minutes. This can be held in the refrigerator for up to three days before use or see note at bottom to freeze for later use.
Preheat the oven to 350 degrees F.
Slice the log into 1/4-inch thick disks (I use a serrated knife and let it do the work - do not push down - maintain the cylinder shape). Arrange on nonstick cookie sheets, parchment lined or Silpat lined baking sheets (I use a Silpat every time and love them); you can get a dozen on a half sheet pan. OPTIONAL: you can use some turbinado sugar and top each cookie with it before baking. It gives a great crunch and texture.
Bake until the edges are barely light brown, about 10-12 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Transfer to wire racks and cool until room temperature.
|Fresh out of the oven.|
Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month.
This recipe was adapted from Foodnetwork.com’s Claire Robinson’s original.