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Shortbread Cookies with Walnut Centres

Yields108 ServingsPrep Time1 hrCook Time1 hr 55 minsTotal Time2 hrs 55 mins

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

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

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


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.


Preheat the oven to 350 degrees


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


add eggs one at a time blending after each addition


add vanilla


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


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.


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.


Bake for 15-20 min.


After they cool sprinkle with icing sugar and enjoy!

Nutrition Facts

Servings 108