Shortbread Cookies with Walnut Centres

Shortbread Cookies with Walnut Centres

Category, DifficultyIntermediate

This cookie is a family favourite, it's one of my grandma's Croatian family recipes that I have managed to make wheat free. We affectionately refer to them as turds in a blanket. The wheat free version is a little softer than the original but it still tastes amazing. Note: make the filling first as it has to cool and thicken before using

Yields910 Servings
Prep Time1 hrCook Time1 hr 55 minsTotal Time2 hrs 55 mins
Filling
 1 lb walnuts (ground)
 2 cups homo milk (3.5%)
 1/2 cup sugar
 2 tsp cocoa powder
Cookie
 1 lb butter (softened)
 1.5 cups sugar
 3 eggs
 1 tsp vanilla
 5 cups flour (maybe more maybe less check consistency)
 Sweet rice flour for dusting your board
Filling
1

In a medium bowl, mix ground walnuts, 1/2 cup of sugar and 2 tsp of cocoa powder

2

Scald the 2 cups of milk (Scalding means to bring the milk to just before a boil, it should bubble around the edges) and pour into the ground walnut mixture and set aside to cool and thicken.

Cookie
3

Preheat the oven to 350 degrees

4

In a large bowl cream the butter and 1.5 cups of sugar until blended,

5

add eggs one at a time blending after each addition

6

add vanilla

7

add flour about a cup at a time, until you get the right consistency for a roll out cookie.

8

Flour a pastry board and take a softball sized ball of dough and roll it out to between a 1/16th of an inch thick maybe a little thicker, with a pastry cutter (with rippled edges) cut 2" by 2" squares.

9

Place the squares on a cookies sheet and put a dollop of the filling (approx 1 tsp) on each and fold the two opposite corners into the centre of the cookie. They don't really expand so you don't have to worry about spacing too much I fit 21 per cookie sheet.

10

Bake for 15-20 min.

11

After they cool sprinkle with icing sugar and enjoy!

Ingredients

Filling
 1 lb walnuts (ground)
 2 cups homo milk (3.5%)
 1/2 cup sugar
 2 tsp cocoa powder
Cookie
 1 lb butter (softened)
 1.5 cups sugar
 3 eggs
 1 tsp vanilla
 5 cups flour (maybe more maybe less check consistency)
 Sweet rice flour for dusting your board

Directions

Filling
1

In a medium bowl, mix ground walnuts, 1/2 cup of sugar and 2 tsp of cocoa powder

2

Scald the 2 cups of milk (Scalding means to bring the milk to just before a boil, it should bubble around the edges) and pour into the ground walnut mixture and set aside to cool and thicken.

Cookie
3

Preheat the oven to 350 degrees

4

In a large bowl cream the butter and 1.5 cups of sugar until blended,

5

add eggs one at a time blending after each addition

6

add vanilla

7

add flour about a cup at a time, until you get the right consistency for a roll out cookie.

8

Flour a pastry board and take a softball sized ball of dough and roll it out to between a 1/16th of an inch thick maybe a little thicker, with a pastry cutter (with rippled edges) cut 2" by 2" squares.

9

Place the squares on a cookies sheet and put a dollop of the filling (approx 1 tsp) on each and fold the two opposite corners into the centre of the cookie. They don't really expand so you don't have to worry about spacing too much I fit 21 per cookie sheet.

10

Bake for 15-20 min.

11

After they cool sprinkle with icing sugar and enjoy!

Shortbread Cookies with Walnut Centres
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