Walnut German Shortcake Cookies
A unique twist on traditional shortcake cookies, incorporating crunchy walnuts and a hint of zesty flavor, perfect for snacking in the German countryside.
Ingredients
- ●1 1/2 cups all-purpose flouruse German all-purpose flour for authenticity
- ●1 teaspoon baking powderhelps the cookies rise
- ●1/2 teaspoon saltenhances flavor
- ●1 cup unsalted buttersoftened for easier mixing
- ●1 cup granulated sugaradds sweetness
- ●1/2 cup walnutschopped for added crunch
- ●1/4 cup crispy cookie toppingadds a delightful textural element
- ●1 tablespoon zesty lemon zestadds a burst of citrus flavor
Instructions
- 1
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, baking powder, and salt.
- 3
In a separate bowl, cream together the butter and sugar until light and fluffy.
- 4
Stir in the lemon zest and chopped walnuts.
- 5
Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- 6
Chill the dough in the refrigerator for at least 30 minutes.
- 7
Roll out the dough on a floured surface to about 1/4 inch thickness.
- 8
Cut into desired shapes using a cookie cutter.
- 9
Place the cookies on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 10
Bake for 18-20 minutes or until the edges are lightly golden brown.
- 11
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 12
Once the cookies are cool, sprinkle with crispy cookie topping.