Do you have enough cookie recipes? I think you don’t, so here is cookie recipe number six of Cookie Week 2020. How about a cookie that makes a perfect after dinner treat that’s not too heavy or sweet, my Chestnut Shortbread. Chopped roasted chestnuts and ground cardamom are a heavenly combination. With a tender crumb and buttery flavor that just can’t be beat any day of the week. Bet you decide this is a new favorite cookie.
Chestnut Shortbread
Yes, these cookies are on the fragile side yet takes nothing away from their flavor. Baking with chestnuts tends to be forgotten especially in sweet treats. Chestnuts tend to be used in stuffings, dressings, and other savory dishes. Start baking with them as you would figs and dates. You’re going to find them a wonderful baking ingredient and addition.
Chestnut Shortbread
The recipe makes about two dozen cookies which is perfect for this particular cookie because they are best eaten in three – five days. They can be frozen should you decide to make a bigger batch. My husband fell in love with these cookies and I’m sure you will, too. These cookies almost melt in your mouth.
Chestnut Shortbread
Start by mixing cookie dough and divide in half and roll into balls. I use confectioners’ sugar instead of flour to roll dough in. Wrap in plastic wrap and chill dough for 30 minutes and then remove from refrigerator to form into two logs. Wrap again and chill for 2 hours before slicing and baking. The shortbread will not brown so do not over bake. Enjoy with a cup of joe or tea as desired and the perfect way to end a chilly evening. Well I have one more recipe to go. Until tomorrow…
Chestnut Shortbread
Chestnut Shortbread
1 cup salted butter (2 sticks), room temperature
2/3 cup confectioners’ sugar, sifted
2 large egg yolks, room temperature
1 t. pure vanilla extract
1/8 t. kosher salt
2/3 cup chopped roasted chestnuts
2 cups unbleached all-purpose flour
3/4 t. ground cardamom
In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed until smooth.
Add in confectioners’ sugar and beat mixture until smooth and silky.
Beat in eggs yolks and vanilla extract then salt and chopped chestnuts at medium speed.
Reduce mixer speed to low and add in flour and cardamom until just combined. Be careful not to overmix.
Divide dough into two balls, wrap in plastic wrap and chill for 30 minutes.
Turn dough onto a confectioners’ sugar covered flat surface and roll into logs 1 to 1 1/4-inches in diameter. Wrap logs tightly in plastic wrap and chill for 2 hours.
Heat oven to 350 degrees and line two cookie sheets with parchment paper.
Using a slender knife, cut logs into 1/3-inch thick slices. Place cookies 1-inch apart on prepared sheets. Bake 12 – 14 minutes until set but not browned. Remove to wire racks to cool completely.
Store in airtight containers up to 5 days or freeze for 1 month.
Makes approximately 2 dozen cookies.
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