Walnut Shortbread Cookies

These light crisp cookies are a great make-ahead solution--just freeze or refrigerate and then roll out and bake as needed.

Ingredients:

• 1/2 cup walnuts, chopped
• 2 cups all purpose flour
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• Sanding sugar for sprinkling cookie tops

Directions:

Mix flour and walnuts in a bowl and reserve. Cream softened butter and both sugars on medium high speed of mixer until light and fluffy. Add vanilla and mix. Turn speed to low and gradually add flour mixture. Turn dough out onto work surface and knead briefly to incorporate completely. Divide into 2 flattened disks. Wrap in plastic and place in plastic freezer bag and refrigerate for up to 3 days or freeze for up to 3 months. When ready to bake, position rack in center of oven and preheat to 300 degrees. Line cookie sheets with parchment paper. Working with one disc at a time roll chilled dough on a surface lightly sprinkled with powdered sugar to 1/8 inch thickness. Cut with a small round cookie cutter. Place on cookie sheets 1/2 inch apart. Sprinkle cookies evenly with sanding sugar. Bake until shortbread is lightly browned on bottom, about 20 minutes. Remove immediately to rack to cool.

Number of Servings: 30 cookies

Notes from the Cook: If dough is frozen, remove and thaw in refrigerator overnight.