Saturday, October 6, 2012

Walnut Shortbread Cookies with Fleur de Sel

Walnuts are the one ingredient that I do not typically like in cookies. I don't like walnut chunks in chocolate chip cookies, or oatmeal cookies, or pretty much any other recipe involving chunky walnuts.

So far, that is.

Although I was not interested in this recipe at first due to the fact that it called for walnuts, I absolutely loved how these turned out! The walnuts are ground in a food processor so you don't have those pockets of gross in your cookies. Since they are ground, their nut characteristic causes their flavor to melt into the other ingredients of the cookie to enhance the butter and create a delicious shortbread. 

If you don't know by now, walnuts are one of the main ingredients. They're out of focus in this picture...

Other ingredients! All of these are out of focus as well except for the butter, which still isn't completely there either.

Oh well...


Your dough needs to be chilled since there is a lot of butter in this recipe and your cookies will be a mess if the butter in the dough is super soft when it enters the oven.

Fleur de Sel at the end tastes amazing!

No chunks, just delicious.

Walnut Shortbread Cookies
from Miette
makes about 42 cookies

2 ounces walnut pieces
1 3/4 cups (9 oz.) all-purpose flour
1/2 teaspoon kosher salt
1 cup cold unsalted butter, cubed
3/4 cup (5 1/2 oz.) granulated sugar
1 egg yolk
Fleur de Sel or other sea salt, for sprinkling

Preheat oven to 350F. Line several baking sheets with parchment and set aside.
Toast the walnuts 12-15 minutes, or until lightly browned. Allow to cool and then finely grind in a food processor.
Sift together the flour and into a small bowl and set aside.
On low speed in the bowl of a stand mixture fitted with a paddle attachment, beat together the butter and sugar for about 4 minutes. Beat in the egg yolk until well incorporated. Add the dry ingredients along with the toasted and ground walnuts.
Wrap the dough in plastic wrap and refrigerate for 30 minutes to return the butter in the dough back to a colder state.
Roll the dough 1/2-inch thick in a 6 x 7-inch rectangle. Square the edges with a ruler. Cut the dough into 1-inch squares before placing 2 inches apart on the prepared baking sheets. Finally, sprinkle with Fleur de Sel.
Bake cookies until firm, 10-12 minutes. Transfer to a wire rack to allow to cool.
Store in an airtight container up to 2 weeks. 


  1. these look so good; i love the shape.

  2. Me too! I absolutely love that they're square.

  3. I actually don't mind walnuts in my cookies, but ground walnuts sound really good!



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