Walnut-Currant Shortbreads
These delicate currant and walnut cookies are a delightful treat perfect for any occasion. The combination of buttery texture, sweet currants, and crunchy walnuts creates a harmonious blend of flavors and textures. With a hint of vanilla and a touch of sugar on top, these cookies are sure to become a favorite among friends and family. Enjoy them as a snack or serve them alongside a cup of tea for a cozy moment of indulgence.
— Constant Cookbook
Ingredients
- 1/3 cup dried currants
- 1 cup all-purpose flour
- 1/3 cup granulated sugar, plus 2 tsp. for topping
- 2 1/2 Tbs. cornstarch
- 1/8 tsp. salt
- 8 Tbs. (1 stick) chilled unsalted butter, cut into pieces
- 3/4 tsp. vanilla extract
- 1/2 cup walnuts
Instructions
- Preheat an oven to 350°F.
- In a small heatproof bowl, combine the currants with boiling water to cover. Let soak for 10 minutes. Drain well and pat dry with paper towels. Set aside.
- In a food processor, combine the flour, the 1/3 cup sugar, the cornstarch and salt. Process briefly until well mixed. Add the butter and vanilla and pulse until the mixture resembles fine meal. Add the walnuts and process until finely chopped. Add the currants and process just until mixed.
- Transfer the mixture to a large sheet of waxed paper and, using your hands, gather together into a flat disk. Top with a second sheet of waxed paper. Roll out the dough about 1/4 inch thick. Remove the top sheet of waxed paper. Using a round cookie cutter 2 1/2 inches in diameter, cut out cookies. Transfer to an ungreased baking sheet, spacing the rounds about 1/2 inch apart. Gather up the scraps, pat into a disk, and roll out again. Cut out additional cookies. Sprinkle the cookies evenly with the 2 tsp. sugar.
- Bake until just beginning to brown, about 20 minutes. Transfer the baking sheet to a rack and let the cookies cool on the sheet for 5 minutes. Transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
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