Irresistible Honey Walnut Shortbread Cookies Recipe
These Irresistible Honey Walnut Shortbread Cookies offer a delightful twist on classic shortbread with a natural sweetness from honey and a crunchy texture from finely chopped walnuts or pecans. The charming honeycomb pattern imprinted on top adds a whimsical touch, making these cookies perfect for both casual snacking and special occasions.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 24 cookies (wedges) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Shortbread Dough
- 1 cup unsalted butter
- 2.5 cups all-purpose flour
- 0.33 cup honey
- 0.75 cups finely chopped pecans or walnuts
- 1 tsp vanilla extract
Tools
- Bubble wrap (for honeycomb effect)
Instructions
- Prepare the Butter Mixture: In a large mixing bowl, combine the unsalted butter, honey, and vanilla extract. Beat the mixture using an electric mixer or by hand until it becomes light and fluffy, which typically takes about 3-5 minutes. This step ensures the butter is aerated and well combined with the honey and vanilla for a flavorful base.
- Incorporate the Flour: Gradually add the all-purpose flour to the butter mixture in increments of 1 cup at a time. Mix well after each addition until a soft dough forms. This slow addition prevents overmixing and helps achieve the proper shortbread texture.
- Add Nuts: Gently fold in the finely chopped pecans or walnuts evenly throughout the dough. This adds a satisfying crunch and nutty flavor to the cookies.
- Shape Dough: Transfer the dough into a shortbread mold or an ungreased 9-inch cast iron skillet. Press the dough evenly down and smooth the top with your hands or a spatula to form an even layer.
- Create Honeycomb Pattern: Lay a piece of clean bubble wrap over the dough. Using a rolling pin, gently roll over the bubble wrap to imprint the honeycomb pattern onto the dough surface, adding an eye-catching design.
- Score and Prick: Using a sharp knife, score the dough surface into 24 wedges as serving pieces. Then, prick each wedge with a fork to allow steam to escape and promote even baking.
- Bake: Place the skillet or mold into a preheated oven at 350°F (175°C) and bake for 25-30 minutes or until the shortbread turns golden brown on top.
- Cool: Remove from the oven and let the cookies cool in the pan on a wire rack for about 10 minutes to set and firm up.
- Serve: Carefully remove the shortbread from the pan and cut fully into wedges if needed. Serve warm or at room temperature and enjoy the delicate flavors and crunch.
Notes
- Using unsalted butter allows for better control over the sweetness and saltiness of the cookies.
- Bubble wrap must be clean and food-safe; wash and dry it before use.
- These cookies keep well in an airtight container for up to 1 week.
- Substitute pecans or walnuts based on your preference or availability.
- For a dairy-free version, substitute butter with a vegan butter alternative.
Keywords: honey walnut shortbread cookies, honey shortbread, nutty cookies, baked shortbread, homemade cookies, easy dessert, classic shortbread
