Delicate shortbread cookies with a luscious walnut liqueur-infused whipped cream filling and chopped walnuts. A delicious treat for any occasion.
Ingredients: For Shortbread Cookies:. 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/4 teaspoon salt. For Walnut Liqueur Cream Filling:. 1/2 cup chopped walnuts. 1/4 cup walnut liqueur. 1 cup heavy cream. 2 tablespoons powdered sugar. 1 teaspoon vanilla extract.
Instructions: Set the oven to 350F 175C and heat it up. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Mix the all-purpose flour and salt into the butter mixture little by little until a dough forms. To make the dough about 1/4-inch thick, roll it out on a lightly floured surface. Cut out the shapes you want with cookie cutters and put them on a baking sheet. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. Allow them to totally cool down. In a bowl, mix the chopped walnuts and walnut liqueur to make the walnut liqueur cream filling. Soak them for about 20 minutes. Whip the heavy cream in a different bowl until soft peaks form. When you add the powdered sugar and vanilla extract, keep whipping until you get stiff peaks. Mix the soaked walnuts into the whipped cream slowly until they are well mixed in. The walnut liqueur cream can be spread on the cooled shortbread cookies or piped on. If you want, you can decorate the top with more chopped walnuts. Enjoy the cookies!
Prep Time: 30 minutes
Cook Time: 15 minutes
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