Ingredients
Equipment
Instructions
- In a large mixing bowl, beat the cold, cubed butter and powdered sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add the pure maple syrup and vanilla extract to the butter mixture. Beat until just combined.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a crumbly dough forms.
- Fold in the toasted, chopped walnuts until they are evenly distributed.
- Transfer the dough to a piece of plastic wrap and form it into a log about 2 inches in diameter. Wrap tightly and refrigerate for at least 2 hours until very firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the chilled dough and slice it into ¼-inch thick rounds. Arrange the cookies on the prepared baking sheet, about 1 inch apart.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Toasting Walnuts: Don't skip this step! It deeply enhances the nutty flavor of the cookies.
Chill Time: For best results, chill the dough for the full 2 hours. This prevents spreading and ensures a perfect shortbread texture.
Chill Time: For best results, chill the dough for the full 2 hours. This prevents spreading and ensures a perfect shortbread texture.
