Sugar Shack Walnut Shortbread Cookies
Serves 2 | with Maple Glaze
These glazed maple walnut shortbread cookies are an easy and delicious way to kick off the Sugar Shack celebrations this year! Buttery, crumbly shortbread is coated in crunchy sugar and finished with a simple maple glaze for just the right touch of sweetness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Walnuts/Noix de Grenoble)
Not included in your delivery
Before starting, remove 8 tbsp butter from the fridge and set aside in a warm place to soften for 1 hr. Gather all required baking tools. Roughly chop walnuts. Add 8 tbsp softened butter, brown sugar, 1/3 cup white sugar, 2 tsp water and 1/4 tsp salt to a large bowl. Using an electric mixer, beat on medium-high until lightened and fluffy, 4-5 min. (NOTE: If you do not have a electric mixer you can beat the butter and sugar together using a wooden spoon but it will take longer).Scrape down the sides of the bowl using a spatula, then add flour and walnuts. Beat again until combined, 1-2 min. Transfer dough to the plastic wrap. Press dough into a rough log shape, then fold plastic wrap over dough. Roll dough horizontally across the workspace to form a 10-inch log shape. Wrap log tightly with plastic wrap, then place in freezer. Chill until firm, 15-20 min.
Meanwhile, preheat the oven to 350ºF. Line a baking sheet with parchment paper. Add 1 tbsp water to a small bowl. Remove dough log from the freezer, then gently brush water all over the outer surface of dough. Sprinkle remaining white sugar over top while gently rotating the log to cover the entire surface. Press sugar down firmly to adhere.
Slice dough log into 1/4-inch thick rounds. Arrange cookies on the prepared baking sheet. Bake in the middle of then oven until lightly golden-brown, 15-17 min. Meanwhile, combine maple syrup, icing sugar and a pinch of salt in another small bowl.
Transfer cookies to a wire rack to cool completely. Working with one cookie at a time, gently dip the top of the cookie into the maple glaze. Let any excess glaze run off and transfer back to wire rack. Repeat with remaining cookies and glaze. Transfer cookies to a serving platter.