Two traditional holiday ingredients—nuts and citrus—are used in this classic butter cookie. The combination is fragrant, nutty, and all around delicious. 

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees with racks in upper and lower thirds. Process nuts in a food processor until finely chopped, about 20 seconds (do not overprocess). Transfer nuts to a large bowl; add flour, granulated sugar, butter, zest, and salt. Mix with hands until dough just comes together and forms a ball.

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  • Halve dough; shape each into a disk. Transfer to a baking sheet lined with parchment paper. With lightly floured hands, shape 1 disk into a 7-inch round, and score to mark 12 equal wedges (do not cut through). Sprinkle with 1 tablespoon sanding sugar. Repeat with remaining disk and sanding sugar.

  • Bake, rotating halfway through, until golden brown, 15 to 20 minutes. While shortbread is warm, cut wedges to separate completely. Let wedges cool slightly on sheets, then transfer to a rack to cool completely.

Reviews (1)

Rating: Unrated
06/08/2010
Crisp around the edges and slightly chewy in the centres. These are a sturdy cookie that packs a whole lot of great flavors. Orange zest, toasted nuts, buttery cookie and sugary crunch on top.