The easiest and most delicious holiday cookies you can share with everyone!
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One of my favorite cookies is shortbread, and these walnut shortbread cookies are a holiday must. They are so easy to make with just a handful of ingredients, and you don’t even need a mixer. If you love giving cookies during the holidays, these are perfect for gift boxes or serving at your holiday parties. You can use any shaped cutter you like and make multiple batches at a time. They freeze so well that you’ll have cookies on hand throughout the holiday season. You won’t regret it!
Why you’ll make multiple batches
Rich & buttery
Light & slightly sweet
Crunchy, light walnut
The perfect versatile cookie for gifts and sharing at parties!
Easy shortbread ingredients
- Unsalted butter –softened and room temperature
- Granulated sugar
- Confectioner’s sugar
- Pure vanilla extract –good quality for the best flavor
- All-purpose flour
- Ground walnuts –substitute pecans, almonds, pistachios, or your favorite nut
How to make Walnut Shortbread Cookies
- Preheat the oven to 350 °F, 180 °C
- Line 2 baking trays with parchment paper.
- Add the butter, salt, vanilla, and both sugars to the bowl of a tabletop mixer fitted with the paddle attachment.
- Beat on low and then increase the speed to high, and beat for 3-4 minutes until fluffy.
- Reduce the speed to low and add the flour until combined
- Then, add the walnuts and beat until dough is formed.
- Lightly flour your work surface and roll the dough out to a quarter inch in thickness.
- Use your favorite cookie cutters to cut out shapes and place the cookies on the prepared baking trays. Leave space between each cookie, so they do not stick together during baking.
- Gather the scraps together and keep rolling them out and cutting cookies until you run out of dough.
- Sprinkle the tops of each cookie with granulated sugar and chill in the refrigerator or freezer for 15-20 minutes.
- Then, bake for 20-25 minutes or until the edges of the cookies are golden.
Make-Ahead and Freezing
Once the cookies are shaped and on the baking trays, put the entire tray in the freezer until the cookies are frozen. Then, wrap the trays tightly in plastic wrap or transfer the frozen cookies to freezer-safe bags or containers. They can be frozen for up to 3 months.
Cookies are dangerous in my house, especially shortbread, because they’re so buttery and not overly sweet. All you need with these cookies is a hot cup of Greek Coffee. However, if I’m sharing them in a holiday gift box, sometimes I get a little fancy. Try sandwiching them together with a little jam or Nutella. You can even dip them in your favorite chocolate with or without a sprinkle of crushed walnuts. Get creative, and let me know how you serve these walnut shortbread cookies! Kali Orexi!
More Cookie Recipes:
- Greek Koulourakia
- Italian Rainbow Cookies
- Festive Mini Shortbread Cookies
- Pistachio Kourambiedes
- Seker Pare Semolina Cookies
- Greek Almond Cookies
- 3/4 pound (340g) unsalted butter, softened
- 1/2 cup (125g) granulated sugar
- 1/2 cup (75g) confectioner's sugar
- 1/2 teaspoon salt
- 2 teaspoons pure vanilla extract
- 3 cups (430g) all-purpose flour
- 1 and 1/2 cups (180g) ground walnuts
Preheat the oven to 350 °F, 180 °C
Line 2 baking trays with parchment paper.
Add the butter, salt, vanilla, and both sugars to the bowl of a tabletop mixer that has been fitted with the paddle attachment. Beat on low and then increase the speed to high. Beat for 3-4 minutes until fluffy.
Reduce the speed to low and add the flour. Beat until combined and then add the walnuts. Beat until combined and until a dough is formed.
Lightly flour your work surface and roll the dough out to a quarter inch in thickness.
Use your favorite cookie cutters to cut out shapes. Place the cookies on the prepared baking trays. Leave some space between each cookie so that they do not stick together during baking.
Gather the scraps together and keep rolling them out and cutting cookies until you run out of dough.
Sprinkle the tops of each cookie with granulated sugar and chill in the refrigerator or freezer for 15-20 minutes.
Bake for 20-25 minutes or until the edges of the cookies are golden.
Serve with Greek Coffee.
Make-Ahead Freezer Instructions: Once the cookies are shaped and on the baking trays they can be frozen up to 3 months. Wrap the trays tightly in plastic wrap or once the cookies are frozen solid transfer them to freezer-safe bags or containers.
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