Last year, I made a batch of shortbread that was less than stellar. I used the recipe from the updated edition of the “Joy of Cooking” cookbook. Don’t misunderstand me – it was good – enough. The butter surrendered under the first bite and gave a crumbly yield, yet in a split second a rush of powdered sugar overtook the rich golden flavor.
I still gave them away in small packages. I tucked them beneath the iced buttercream thumbprints, lemon sugar cookies, chewy chocolate ginger cookies, and dark chocolate chip cookies, in the hopes that they would be discovered last. Like I said, they were good, especially with a cup of unsweetened black tea, but on their own, the cookies needed some help.
I made shortbread this morning, and let me tell you, it’s star-studded and unforgettable. It’s also packed with protein, whole grain flour, and natural cane sugar. The secret to this recipe is walnuts, lemons, and a touch of olive oil.
This walnut shortbread is taunting me. A nibble here and a nibble there. Eight servings quickly turn into four then two then a few stray buttery crumbs. Maybe I should have stuck with the old recipe, at least I could keep my hands off it!
I’m going to make another batch to top off the cookie tin, and this time I’m handing the gifts out right away, because I just can’t be stopped when it comes to this walnut shortbread.
adapted from Body + Soul (wholeliving.com)
Yield 8 servings
1 ¼ cups walnuts
1 ¼ cups white whole wheat flour
2/3 cup natural cane sugar
½ teaspoon sea salt
½ cup (1 stick) unsalted butter (melted)
2 tablespoons light olive oil
zest and juice of 1 lemon
Preheat oven to 350 F. Butter and flour two 8-inch round cake pans; set aside.
In a food processor, combine walnuts, flour, sugar, and salt; pulse until walnuts are finely ground but not greasy (note: if you have a smaller food container with your processor, this may require mixing in two batches). Add the melted butter, olive oil, lemon zest and juice; pulse until the mixture just comes together; do not over mix.
Divide the dough between the two pans and press until even. Cut each round into 8 wedges with a sharp knife. Gently prick the tops with the tines of a fork. Bake until and a light golden brown, about 22 minutes.
Transfer to a wire rack and cut into each wedge. Cool 10 minutes, then carefully turn over each wedge on a wire rack and allow to cool completely.
Nikki is a freelance writer and photographer who records the simple things in life: art, food, and story. She blogs at art and lemons.