These caramel walnut shortbread cookies are sweetened with "granulated gold," or sugar that your caramelize slowly in the oven so that it doesn't melt but stays in its crystalline form. Use it just like regular sugar to bring extra depth and caramel goodness to everything you make.
For the Granulated Gold (thanks again to Stella Parks and her article on SeriousEats about this process)
2-3poundsof granulated sugaryou will only need 3 ounces for this recipe, but why not make a ton?
For the Caramel Walnut Shortbread Cookies
8oz2 sticks unsalted butter, softened
3oztoasted sugarwhirred into powder in a blender or food processor
1Tablespoonbourbon(you can sub vanilla if you'd like)
1teaspoonkosher salt(it sounds like a lot but the nuts and butter in this really need it)
4ozabout 1 cup toasted and finely ground walnuts (if using a cup measure, measure them after toasting and grinding)
10ozabout 2 cups all-purpose flour
more toasted sugar for sprinkling
Instructions
To Make the Granulated Gold
Set a rack in the center of your oven and preheat to 275F.
Line a rimmed baking sheet, half-sheet, or sturdy jelly roll pan with Silpat or another non-stick liner.
Spread the Dixie Crystals sugar out evenly in the pan.
Once the oven is hot, place the pan of sugar on the rack and shut the door. Roast the sugar for about 4-5 hours, stirring every 30 minutes or so. The sugar will first attain a very light straw color and then darken a bit. As it caramelizes, it will begin to get somewhat clumpy. Watch it carefully--if you have any hot spots in your oven, some of your sugar may melt, and you don't want that. Once the sugar is a lovely light amber but is still all granular (if clumpy), remove from the oven and let cool completely.
It will cool in pumice-like rocks that will be very easy to break up in the food processor. Do this in batches and store in an air-tight container and use as you would any granulated sugar.
For the Caramel Walnut Shortbread Cookies
In the bowl of your stand mixer, cream the butter until smooth.
Add the powdered "granulated gold," the bourbon or vanilla and the salt and cream until fairly light. It will not increase in volume much, but it should be very smooth. Scrape the bowl as necessary.
Mix in the finely ground nuts until well combined, followed by the flour.
Mix until just combined. Scrape the bowl as necessary, Press the dough down in the mixing bowl and press plastic wrap directly on the surface of the dough. Refrigerate for about an hour to allow the flour time to fully hydrate and to concentrate the flavors.
Place a rack in the center of the oven and preheat to 325F
Lightly flour a work surface. Turn the dough out and lightly flour the top of the dough.
Roll and press into an even rectangle between 1/4" and 1/3" thick. Sprinkle the top of the dough evenly and liberally with some more of the Dixie Crystals granulated gold and press it lightly into the surface of the dough. Square up edges with a bench knife or pizza cutter.
Cut the dough into squares or rectangles the size of your choosing (mine were roughly 1 1/2" square) and arrange on two Silpat-lined or parchment-lined baking sheets. Prick each cookie 2-3 times with a fork for a traditional Scottish shortbread look.
Working with one pan at a time, bake for 6 minutes. Sprinkle a bit more toasted sugar over the tops of the cookies, rotate the pan 180 degrees, and bake an additional 6 minutes. Remove to a rack to cool and repeat with the second pan of shortbread.
Once the timer goes off after 6 minutes, remove the cookies from the first pan to the rack to cool. Allow the second pan to cool off for a few minutes before removing the cookies to a rack. Note the second pan of cookies may bake slightly faster, so keep an eye on them.
Cool completely and store in an airtight container.
Notes
Please note that active time does not include the 4-5 hours it takes to caramelize the sugar. Don't worry though--most of that time is passive, so catch up on Kimmy Schmidt. Just don't forget to stir between episodes!
WALNUT SHORTBREAD VARIATIONS
These cookies are pretty excellent just the way they are, but that doesn’t mean you can’t do your own thing.Here are some ideas to get you started:
Substitute toasted pecans for the walnuts and use cold browned butter rather than whole butter to make butter pecan shortbread.
Add 1 teaspoon of apple pie spice and minced dried apple to make apple spice shortbread. Walnuts or pecans would both be delicious in this version.
Add the zest of 1 large orange and 2 drops of orange oil to the base recipe for orange nut shortbread.