One cookie that is 100% holiday around here are these Italian Walnut Shortbread Cookies. Well, my Noni's (aka Italian grandmothers') claims they're of Italian origin but I've never seen these cookies anywhere else. Made like a leavened (as in, with egg) shortbread cookie and then frosted, it's a cookie I've never seen anywhere in Italy or here in the States. But here is the Noni's Italian Walnut Shortbread Cookie recipe so you can make them wherever you are.
8ounces coldEarth Balance® Buttery Stickscut into small pieces
8ounces (about 2 1/3 cups)walnutsfinely chopped
1/4cupcanola, grapeseed, or coconut oil
1tablespoonpure vanilla extract
2tablespoonsvanilla almond milk or your favorite nut milk
For Decorating:
2 cupsFrostingfor decorating
Turbinado or sanding sugarfor decorating
Instructions
Make The Cookie Dough: Combine the flour, baking powder, sugar, and salt in a large bowl and whisk until well combined. Add the butter and walnuts. But first, rub the butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces. Then mix and rub the lima bean-sized butter pieces into flour mixture until the flour and butter mixture forms pea-size pieces (some big chunks should remain). It will also come together in fist-sized clumps when squeezed, about 3 minutes.
Make a well and add the oil, vanilla, and almond milk. Rake your hand through the mixture to help moisten the flour with the wet ingredients. Keep mixing and start to gently knead until the dough is evenly combined, it comes together easily, and is moist but not sticky. Line two rimmed baking sheets with parchment paper.
Shape The Cookies: Scoop the dough into flush 1-tablespoon balls and form into oblong cookies. Place at least 1-inch apart on the prepared baking sheet and press a thumbprint into the center of each cookie, about 1/4-inch deep. Place the formed cookies in the oven to chill for at least 5 minutes before baking.
Bake The Cookies: Heat an oven to 375°F, arrange a rack in the middle, and place cookies in the fridge until the oven heats up, at least 10 minutes. Bake until cookies are golden brown on the bottom, about 12 to 15 minutes. Let cool at least 15 minutes before frosting. Frost, top with sanding sugar, if using, and serve.