Walnut Shortbread

I came across Macadamia shortbreads in The Modern Bakers cookbook, instead of macadamia I used walnut and it turned good.

Ingredients:

Cookie Dough:
Sugar	½ cup
Walnut crushed	1 ½ oz or 50 gms
All purpose flour	2 ¼ cup
Baking powder	½ tsp
Unsalted butter (cold)	1 ½ stick or 12 Tbsp
Topping:
Unsalted walnut crushed	¾ cup
Sugar	⅓ cup
Yields: 24 2" square cookie

 

Directions:

1. Preheat the oven for 325ºF; line a 9ˣ13 inch pan with butter foil. For dough, combine sugar and nuts in food processor and grind finely.
2. Add baking powder and flour and pulse several times to mix, add butter and pulse until butter is finely mixed in. The mixture should be powdery.
3. Transfer the flour mixture to prepared pan, distribute it evenly all over the bottom of the pan and use the palm to press it.
4. Use a brush to sprinkle the top of the dough generously with one tablespoon of water.
5. Mix sugar and nut for topping, scatter the nut mixture evenly on the dough and use the palm to press them.
6. Bake the cookie until they are golden and firm, about 30 minutes.
7. As soon as you remove the pan from oven, grip the foil and lift the baked dough onto a cutting board.
8. While the dough is still hot, use a sharp and long knife to cut them into 2 inch squares.
9. Let the cookies cool and they will become crispy.

 

Note:

• For crushing the walnuts use heavy bottomed pan.
• If you find your cookie is not crispy after cooling return them to pan and bake them for another 10 – 15 minutes at 300ºF.

Linking to : Blogging Marathon page for the other Blogging Marathoners doing BM#28