Walnut Shortbread Cookies

This recipe is specifically engineered to replicate the hyper-rich, melt-in-your-mouth texture of vintage mid-century bakery Sandies. By using toasted walnuts both ground into a flour and finely chopped, alongside a high-butter ratio and cornstarch, it delivers an intensely walnut-forward flavor and a delicate, short crumble. Cutout uncooked cookies can be frozen

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Toast the Walnuts: Preheat your oven to 175°C (350°F). Spread the walnuts on a baking sheet and toast for 6 to 8 minutes until fragrant. Let them cool completely. This step is non-negotiable for maximum walnut flavor.

Step 2

2. Prepare the Nuts: Take half of the cooled walnuts and pulse them in a food processor until they form a fine meal/flour (be careful not to make walnut butter). Finely chop the remaining half with a knife for texture. 3. Cream Butter & Sugar: In a large bowl, beat the softened butter and icing sugar together for 3 to 4 minutes until very pale, light, and fluffy. Beat in the vanilla and almond extracts. 4. Combine Dry Ingredients: Whisk the plain flour, cornstarch, and salt together in a separate bowl. Stir in the finely ground walnut flour. 5. Mix the Dough: Gradually add the dry mixture to the beaten butter at low speed until a soft dough forms. Fold in the remaining chopped walnuts until evenly distributed. Do not overmix. 6. Chill the Dough: Shape the dough into a cohesive disc, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling solidifies the butter, preventing the cookies from spreading flat. 7. Shape into Discs: Preheat oven to 160°C (325°F) and line a baking tray with baking paper. Roll the dough into balls about 3.5cm wide. Place on the tray and gently press them down with the palm of your hand into flat, plain-topped discs roughly 5 to 6cm in diameter and 1.2cm thick. 8. Bake to Perfection: Bake for 15 to 18 minutes. The tops should remain plain and pale, with the edges and bottoms just barely turning a light golden brown. They will look fragile. 9. Cool Completely: Let the cookies sit on the hot baking tray for 5 to 10 minutes to firm up before moving them to a wire rack. They are incredibly crumbly while warm and need to cool fully to set into that classic Sandie texture.