Ingredients
Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ½ cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 + ¼ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ⅓ cup walnuts, finely chopped
- ⅓ cup carrots, grated
White Chocolate Drizzle (optional)
- 2 oz. white chocolate, chopped
Instructions
- Cream Butter and Sugar: Using a stand mixer or hand mixer on medium speed, cream together the softened unsalted butter and confectioners’ sugar until light and fluffy, about 2 minutes.
- Add Vanilla: Add the vanilla extract to the creamed mixture and beat on medium speed until well incorporated.
- Incorporate Flour and Spices: Gradually add the all-purpose flour and ground cinnamon, beating on low speed until all ingredients are just combined.
- Add Walnuts and Carrots: Fold in the finely chopped walnuts and grated carrots by mixing until evenly distributed within the dough.
- Beat Dough: Increase the mixer speed to high and beat the dough for 2 minutes until it becomes more breadcrumb-like and less dry, helping to bring the dough together.
- Shape and Chill Dough: Using your hands, form the dough into a ball, then flatten it into a disc shape. Wrap tightly with plastic cling wrap and refrigerate for at least 2 hours or up to overnight for best results.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two half sheet baking pans with a silicone baking mat or parchment paper. If using dough that has been refrigerated overnight, let it sit at room temperature for 10-20 minutes to soften slightly.
- Roll and Cut Dough: Lightly dust a clean surface with flour. Roll out the dough to a ¼-inch thickness using a rolling pin. Use a cookie cutter to cut out the cookies. Re-roll scraps and repeat until all dough is used.
- Chill Cookies: Place the cut-out cookies half an inch apart on the prepared baking sheets. Chill them in the refrigerator for about 10 minutes while the oven finishes preheating.
- Bake Cookies: Bake the cookies for 12-14 minutes, or until the edges turn a light brown color. For softer cookies, bake for 10-12 minutes. Remove from oven.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Prepare White Chocolate Drizzle (optional): Set up a double boiler by bringing 2 inches of water to a low simmer in a saucepan over medium-low heat. Place a heatproof bowl on top of the pot ensuring the bottom of the bowl does not touch the water. Add chopped white chocolate and stir constantly until melted and smooth.
- Drizzle Cookies: Using a small spoon, drizzle the melted white chocolate over the cooled cookies. Allow the chocolate to set completely before stacking or storing.
Notes
- Walnut Substitutes: Substitute walnuts with pecans, almonds, or hazelnuts as desired.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to one week.
- Freezing Cookies: Freeze cookies in a single layer in an airtight container with parchment paper between layers for up to 3 months.
- Storing Dough: Wrapped shortbread dough discs can be stored in the refrigerator for up to 3 days. Allow dough to soften at room temperature for 10-20 minutes before rolling.
- Freezing Dough: Freeze dough discs wrapped tightly in cling wrap and stored in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator or for 1 hour at room temperature before using.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
