Walnut Shortbread Cookies with Flake Salt and Citrus

Vegetarian
Health score
39%
Walnut Shortbread Cookies with Flake Salt and Citrus
75 min.
1
3671kcal

Suggestions


Indulge your senses with these delightful Walnut Shortbread Cookies, a perfect blend of rich flavor and zesty brightness. This vegetarian dessert is not only a staple for any cookie lover, but it's also designed to impress those seeking a sophisticated treat. With a buttery texture that melts in your mouth, the shortbread is enriched with the earthy crunch of finely chopped walnuts, which is beautifully complemented by the refreshing citrus notes of lemon and orange zest.

What makes these cookies truly special is the finishing touch of flake salt, adding an unexpected contrast to their sweetness, elevating each bite. Perfect for enjoying with a cup of tea or serving at your next gathering, these cookies are sure to become a favorite. With a manageable preparation time of just 75 minutes, you can easily whip up a batch to share with friends or savor all by yourself. As they bake, your kitchen will be filled with the warm, inviting aroma of toasted nuts and buttery goodness, transforming your space into a cozy haven.

Whether you're a seasoned baker or a novice looking to impress, these Walnut Shortbread Cookies with Flake Salt and Citrus are both simple and elegant, making them an ideal dessert for any occasion. Treat yourself to the luxurious flavors that will leave your taste buds craving more!

Ingredients

  • large egg yolks 
  • cups flour sifted
  • of lemon zest 
  • teaspoon flake salt such as maldon
  • 0.7 cup sugar 
  • cup butter unsalted at room temperature
  • 0.7 cup walnut pieces 

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • blender

Directions

  1. Preheat oven to 35
  2. Put nuts on a rimmed baking sheet and toast until light golden, 10 to 15 minutes.
  3. Let cool, then finely chop.
  4. Beat butter, sugar, and zest in a bowl with a mixer until light and fluffy.
  5. Mix in egg yolks, stopping once to scrape bowl.
  6. Add flour and nuts and beat just until dough comes together and is blended.
  7. Shape dough into a disk about 1/2 in. thick, wrap with plastic, and chill until firm, 30 to 45 minutes. Reduce oven to 30
  8. Roll dough on a lightly floured work surface to 1/4 in.
  9. 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.
  10. Sprinkle with salt. Gather and reroll scraps, chilling dough if needed.
  11. Bake 2 pans at a time until golden, swapping positions in oven halfway through, 20 to 22 minutes.
  12. Let cool on a rack.
  13. Make ahead: Up to 3 days, airtight.

Nutrition Facts

Calories3671kcal
Protein4.81%
Fat59.33%
Carbs35.86%

Properties

Glycemic Index
165.09
Glycemic Load
232.19
Inflammation Score
-10
Nutrition Score
54.997825581094%

Flavonoids

Cyanidin
2.11mg

Nutrients percent of daily need

Calories:3670.99kcal
183.55%
Fat:246.87g
379.79%
Saturated Fat:125.02g
781.39%
Carbohydrates:335.78g
111.93%
Net Carbohydrates:323.7g
117.71%
Sugar:136.15g
151.27%
Cholesterol:855.25mg
285.08%
Sodium:2374.72mg
103.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:45.03g
90.06%
Manganese:4.41mg
220.35%
Selenium:110.69µg
158.14%
Vitamin B1:2.3mg
153.35%
Folate:590.52µg
147.63%
Vitamin A:6179.11IU
123.58%
Vitamin B2:1.63mg
96.17%
Copper:1.67mg
83.74%
Iron:14.94mg
82.99%
Vitamin B3:15.74mg
78.71%
Phosphorus:727.08mg
72.71%
Fiber:12.08g
48.33%
Magnesium:184.69mg
46.17%
Vitamin E:6.84mg
45.61%
Vitamin D:5.24µg
34.94%
Zinc:5.17mg
34.46%
Vitamin B6:0.66mg
32.82%
Vitamin B5:2.81mg
28.09%
Calcium:216.39mg
21.64%
Potassium:707.77mg
20.22%
Vitamin K:18.98µg
18.08%
Vitamin B12:1.05µg
17.48%
Vitamin C:2.3mg
2.79%
Source:My Recipes