Happy Tuesday! It’s time to make some cookies! Who is with me? I hope after taking a break from eating lots and lots of Christmas cookies, you are ready for some more. Because the cookies I’m sharing with you today are not just super addictive but they are also one of my favourites, they are shortbread cookies (rings) with chopped nuts.
These cookies are a taste of home, they were sold in every bakery when I was growing up, and no matter how many you’d buy, it was never enough. These scrumptious cookies are better enjoyed with a glass of cold milk, or a cup of tea, and just when you’ll start eating your first cookie, you already will be thinking of making another batch. That’s how tasty they are! Traditionally they were sprinkled with crushed peanuts, but as I’m not a big fan of these nuts, I’m using walnuts in this recipe, but any nuts would work just fine.
Add butter, powdered sugar, 1 egg, vanilla extract, salt and baking powder into the bowl of an electric mixer and beat on medium speed for about 5 minutes.
Sift all purpose flour, add it to the same bowl and mix well until the flour is fully incorporated and dough is formed.
Form a ball out of the dough, wrap it with the plastic wrap and let it rest in the fridge for 30 minutes
Dust the work surface with the flour and roll out the dough so it is about 6-7mm (roughly 1/4 inch) thick.
Using a round cutter, cut out as many circles as your rolled dough would allow, and with a smaller cutter make tiny holes in the centre of each circle. Use the leftover dough and roll it out again to cut out more circles.
Transfer all the cookies onto the baking tray lined with parchment paper and place in the fridge for 15 minutes.
Chop the nuts finely, set aside.
Preheat the oven to 200 C (400 F ).
Whisk the egg yolk in a small bowl, set aside. We will use it for brushing the cookies.
Take out the baking tray with the cookies from the fridge, brush all chilled cookies with the whisked egg yolk and sprinkle chopped nuts generously on each cookie.
Bake for 12 minutes if you want them golden brown, or 15 if your want the cookies to be more crispy.
Once baked, transfer cookies on the cooling rack and let cool off completely.