Cinnamon Walnut Shortbread Cookies

Rich buttery shortbread cookies are topped with a sugar, cinnamon and walnut mixture and baked up crisp!

Ingredients

  • 12 oz. unsalted Finlandia™ Imported Premium Butter, room temperature
  • 1 cup granulated sugar
  • 3 1/2 cups all purpose flour
  • 1/2 tsp. kosher salt
  • 1 egg white, beaten with 1 TBS water
  • 1/4 cup finely chopped walnuts
  • 2 TBS granulated sugar
  • 1/2 tsp. ground cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment or use a silicon baking liner.
  2. With electric mixer, combine unsalted Finlandia™ Imported Butter and 1 cup granulated sugar.  Beat until light and fluffy.
  3. Add in flour and salt. Beat until dough comes together. Wrap in plastic wrap and refrigerate for about 30 minutes.
  4. Divide dough in half. On lightly floured surface, roll out one half of the dough to about 1/4" thickness. Use 3" cutters to cut into shapes. Place on prepared cookie sheet about 1" - 2" apart.
  5. In small bowl combine walnuts, 2 TBS granulated sugar, and cinnamon.
  6. Brush tops of cookies with a little egg white wash and then sprinkle with walnut mixture.
  7. Bake in oven for about 15 minutes, or until the cookies are set and the sides just start to brown. Remove from oven and allow to cool a few minutes on pan before removing to wire rack to cool completely. While cookies are baking, continue to roll out any scraps and remaining dough and repeating the process until all dough is used up.
  8. Store in airtight container. Baked cookies can be frozen.

Yield: approx. 3 dozen cookies

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 15 mins.

Total time: 25 mins.


Comments