Glazed Walnuts Shortbread Cookies
Makes about 36 cookies
Crunch is the word with these buttery, crisp cookies. It¡¦s easy to make the dough ahead and store in the fridge ready to bake at the last minute for tea or if guests arrive unexpectedly.
12 tablespoons unsalted butter, at room temperature
¾ cup powdered sugar
1 ¼ cups all-purpose flour
1 cup rice flour
¼ teaspoon salt
1 package Diamond Glazed Walnuts, coarsely chopped
In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy, about 2 minutes. In a separate bowl, whisk together the flour, rice flour and salt. Add the flour mixture to the creamed butter mixture and mix at low speed until just combined. Stir in the chopped Diamond Glazed Walnuts.
Scrape the dough onto a sheet of plastic wrap and roll into a sausage about 12-inches long. Chill in the refrigerator for 4 hours or overnight.
Preheat the oven to 350„aF. Line a baking sheet with parchment paper.
Using a sharp knife, slice the chilled dough into ¼- to ⅓-inch slices and arrange on the prepared baking sheet, leaving enough space in between the cookies for them to spread a little. Bake just until lightly browned around the edges, about 18 minutes. Allow to cool on the baking tray for 15 minutes before removing to a plate for serving. Store in an airtight container for up to 2 weeks.