Wild Hickory Nut Shortbread Cookies

Name: Wild Hickory Nut Shortbread Cookies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 36
Cuisine: Global
Ingredients: 283 grams cups (about all-purpose flour; 118 milliliters roughly and finely chopped wild hickory nuts (see note above); 0 teaspoons zest from 1 orange (optional); 1 teaspoons salt; 71 grams ¾ cup (about sifted confectioners sugar; 237 milliliters (2 sticks) unsalted butter, softened; 1 teaspoons vanilla extract

Wild Hickory Nut Shortbread Cookies might be just the dessert you are searching for. This recipe serves 36. One portion of this dish contains roughly 1g of protein, 6g of fat, and a total of 94 calories. A mixture of flour, vanillan extract, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours. It is a good option if you're following a vegetarian diet.

Instructions

Cream butter in a stand mixer fitted with a paddle attachment at medium-low speed. Alternatively, beat with a wooden spoon in a bowl until creamy and aerated.

Ingredients you will need

Butter

Cream

Equipment you will use

Wooden Spoon

Stand Mixer

Bowl

Add the orange zest and salt. Next add sugar and flour, stirring until just combined. Finally, stir in the nuts. The dough should hold together but still be dry. Form the cookie dough into 2- by 12-inch log and wrap tightly in plastic wrap or parchment paper. Refrigerate until firm, at least 2 hours and up to overnight.

Ingredients you will need

Cookie Dough

Orange Zest

Dough

All Purpose Flour

Sugar

Nuts

Salt

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325ºF and line two baking sheets with parchment paper. Slice the cookie dough into 1/4-inch slices. Arrange on cookie sheets leaving 1-inch between cookies.

Ingredients you will need

Cookie Dough