Recipe courtesy of Leslie Jonath
Yield:
Makes about 42 1 1/4-inch cookies
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Oatmeal Cookie Pancakes

Recipe courtesy of Rachael Ray

Shortbread Cookies

Recipe courtesy of Ina Garten

Shortbread Cookies

Recipe courtesy of Ina Garten

Maple-Walnut Shortbread

Recipe courtesy of Food Network Kitchen

Maple Walnut Shortbread Bars

Recipe courtesy of Food Network Kitchen

Daisy Shortbread Cookies

Recipe courtesy of Ina Garten

Almond Shortbread Cookies (Mantecaditos)

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.