Seasonal fruit can be hit-or-miss in April, as winter slowly segues into spring. It is, however, an excellent time for fresh walnuts. These shortbread cookies are versatile enough to pair with winter citrus marmalade, and look forward to springs berry shortcakes.
Yield: about 36 cookies
2 cups all-purpose flour
1/4 cup sugar
1/4 cup brown sugar
2/3 cup walnuts
1/2 teaspoon cinnamon
1/4 teaspoon kosher salt
1 cup unsalted butter, cut into small pieces
In a food processor, combine flour, sugar, nuts, cinnamon and salt. Pulse on and off until the nuts are coarsely ground – about 30 seconds. Add the butter and continue to pulse until the mixture forms a ball of soft dough.
Place the dough onto a large piece of parchment paper and shape into a log about 3” thick. Roll up into the parchment, then gently roll back and forth to shape into a smooth cylinder. Twist the ends of the paper closed, and refrigerate dough for a minimum of 30 minutes.
Preheat oven to 300°F degrees and line a baking sheet with parchment or a silicone baking mat. Cut shortbread into ½” slices and arrange on the cookie sheet about 1” apart. Bake until slightly puffed and golden, about 35 minutes, rotating halfway. Allow to cool completely before serving.
Cookies will last about a week in an airtight container.
Allison Robicelli is a James Beard-nominated writer, cookbook author, humorist, chef/owner of the highly-acclaimed Robicelli’s Bakery, occasional TV personality, raconteur, wife, mother, and all-around good time.