Recipe: Shortbread Cookies and Earl Darny's Diamond Walnut Sandies

SHORTBREAD COOKIES

2 cups sifted all purpose flour
1/4 tsp. baking powder
1 cup butter
1/2 cup sifted powdered sugar
1/2 cup finely chopped diamond walnuts
Diamond walnut halves and large pieces for decorating

Sift flour and baking powder; set aside.

Cream butter with sugar until light. Gradually blend flour. Stir in finely chopped nuts. Cover and chill at least 2 hours.

WHEN READY TO BAKE:
Preheat oven to 300 degrees F.

Roll dough out on light floured board to 1/4 inch thickness. Cut into shapes. Place on ungreased cookie sheet. Press a walnut on each cookie.

Bake at 300 degrees F for about 20 minutes until edges are lightly browned. Cool.

Makes 2 to 2 1/2 dozen
Source: Diamond Walnut package

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EARL DARNY'S DIAMOND WALNUT SANDIES

1/2 cup unsalted butter, at room temperature
2 tablespoons sugar
1 cup cake flour
1 teaspoon vanilla extract
pinch of salt
extra sugar for rolling
12 Diamond Harvest Reserve Walnut Halves

Preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment paper.

In the bowl of an electric mixer beat the butter and sugar until light and fluffy; add vanilla extract and beat well. Add the cake flour and salt and beat on low speed until smooth. The dough will be soft and a little sticky.

Divide the dough into 12 small balls then roll into sugar, (a little extra flour dusted on your hands will prevent them sticking and help the rolling process. Place cookies about 2 inches apart on the baking sheet then press a walnut half into the top of each cookie.

Bake until lightly golden, 10 to12 minutes. Let cool on baking sheet for 2 minutes, then transfer to wire racks to cool completely. Store airtight at room temperature for up to 1 week.

VARIATION:
For an extra crunch you can remove 1/4 cup of the flour and add a 1/2 cup of finely toasted, chopped walnuts to the dough.

Yields 12 cookies
Source: Diamond Nuts