Nutty sugar-dusted shortbread is a delightful treat that brings a touch of elegance to any occasion. This recipe is inspired by the classic Scottish shortbread, but with a nutty twist that adds both flavor and texture. Perfect for a cozy afternoon tea or a sweet indulgence after dinner, these cookies are a testament to the beauty of simplicity in baking. The combination of buttery dough and finely chopped nuts creates a melt-in-your-mouth experience that is both comforting and satisfying. Whether you're a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding, making it a must-try for anyone who loves a good homemade cookie.

These nutty sugar-dusted shortbread cookies pair wonderfully with a hot cup of tea or coffee, making them an ideal afternoon snack. For a more decadent experience, try serving them with a scoop of vanilla ice cream or alongside a rich chocolate mousse. If you're hosting a gathering, consider arranging them on a platter with a selection of cheeses and fruits for a delightful contrast of flavors and textures.

Servings: 24 cookies

1 cup unsalted butter, softened
1/2 cup granulated sugar, plus extra for dusting
2 cups all-purpose flour
1/2 cup finely chopped nuts (such as almonds or pecans)
1/4 teaspoon salt
1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy.

Add the vanilla extract and mix until well combined.

In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture, mixing until just combined.

Fold in the finely chopped nuts until evenly distributed throughout the dough.

Roll the dough into a log shape, about 2 inches in diameter, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and immediately sprinkle the tops with extra granulated sugar while the cookies are still warm.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For a different flavor profile, try using different types of nuts such as walnuts or hazelnuts. You can also add a teaspoon of cinnamon or cardamom to the dough for a warm, spiced version. If you prefer a sweeter cookie, consider drizzling melted chocolate over the cooled cookies or dipping half of each cookie in chocolate for an elegant touch. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

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