Brown Sugar Walnut Shortbread is shaped and baked to form these adorably delicious acorn cookies. An easy shortbread cookie recipe to enjoy this fall.
I love fall! The air is crisp and my step is quicker. I fill my pockets with acorns on my morning walk, keeping them in jars on my mantle. On one walk a few weeks ago, I thought about how cute an acorn shaped shortbread cookie would be, with a caramel and chopped walnut “hat”.
As much as I love almonds, I think walnuts are the perfect match with the simple brown sugar shortbread. This simple, nut-filled shortbread can also be rolled into a log and refrigerated or frozen for a quick slice and bake cookie.
Slice and bake just a few cookies at a time when you have a sweet-tooth. My daughter helped me shape the acorn shaped cookies and then next day we made a second batch using the slice and bake roll just to see if they would look “acorn-ish”.
You can decide for yourself which one you prefer. If you don’t like walnuts, substitute your favorite nut.
If you choose, the brown sugar walnut shortbread can also be dipped in chocolate instead of caramel.
Some of the items used in this post are available here for your convenience at no additional charge.
- 8 ounces 2 sticks unsalted butter, softened
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1/2 teaspoon vanilla
- 2 cups flour
- 1/8 teaspoon salt
- 2/3 cup finely chopped walnuts divided
- 1/2 cup caramel sauce
Preheat oven to 350 degrees F.
In a large mixing bowl fitted with a paddle, cream butter and sugars until light and fluffy. Add vanilla. Scrape down the sides of the bowl.
Combine flour and salt and slowly add to butter mixture just until incorporated.
Mix in 1/3 cup chopped nuts.
Using a scant tablespoon of dough, form into acorn shapes. Or form into a log, wrap in foil or plastic wrap and chill. For rolled cookies, slice 1/4" thick.
Chill acorn cookies on a cookie sheet lined with parchment or silicon baking sheet, about 20 minutes.
Bake at 350 degrees F. for 15-18 minutes or until golden brown. Let sit for 5 minutes, then transfer to wire rack to finish cooling.
When cool, dip tops into caramel, then into remaining chopped nuts. Chill until firm.
Store in an airtight container.
Makes 3-4 dozen depending on size.
Dip ends of cooled cookies in slightly warm caramel. Then roll in chopped nuts.
For more delicious cookie recipes, check out my Pinterest boards!