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Nut and seed shortbread cookie broken open showing walnuts and hazelnuts
Oumnia

Nut and Seed Shortbread Cookies

Buttery slice-and-bake shortbread cookies loaded with walnuts, hazelnuts, and sunflower seeds. Crisp, nutty, and easy to make ahead.
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Prep Time 25 minutes
Cook Time 20 minutes
Freezing Time 1 hour
Total Time 1 hour 45 minutes
Servings: 60 cookies
Course: Dessert, Snack
Ingredients Method Notes

Ingredients
  

  • 1 cup butter cubed
  • 1 pinch salt
  • 1 packet vanilla sugar
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup walnuts chopped
  • 3/4 cup hazelnuts chopped
  • 2/3 cup sunflower seeds
  • 1 1/2 tsp baking powder
  • 4 cups all-purpose flour

Method
 

  1. Cream the cubed butter, salt, vanilla sugar, and sugar until smooth and well combined.
  2. Add the eggs one at a time, mixing well after each.
  3. Add the walnuts, hazelnuts, and sunflower seeds and mix until evenly distributed.
  4. Add the baking powder, then gradually add the flour and knead gently until the dough just comes together.
  5. Roll the dough into cylindrical logs, wrap them, and freeze until firm so they slice easily.
  6. Remove the logs, slice into equal pieces, arrange on a parchment-lined baking sheet, and bake at 320F (160C) until golden, about 16 minutes. Let cool and store in an airtight jar.

Notes

Add the flour gradually; depending on your flour you may need slightly less than 4 cups. Stop when the dough just holds together.
Freeze the dough logs until firm before slicing for clean, even rounds.
Toast the nuts lightly first for deeper flavor.
Store fully cooled in an airtight jar to keep them crisp for up to 2 weeks.