Rich and buttery with a crunchy nut coating, these cookies don’t get any better!

Makes about 34 cookies

PREP TIME: 30 minutes
CHILLING TIME: 45 minutes to 1 hour
COOKING TIME: 15 to 18 minutes

INGREDIENTS

• 2 ¾ cups all-purpose flour
• ¼ cup cornstarch
• ½ tsp fine sea salt
• 1 ⅔ cups unsalted butter, softened
• 1 cup icing sugar, sifted
• 2 tsp vanilla extract
• ¼ cup toasted pecans, finely chopped
• ¼ cup shelled, toasted unsalted pistachios, finely chopped
• ¼ cup firmly packed demerara-style sugar

INSTRUCTIONS

1. In a medium bowl, whisk together the flour, cornstarch and salt until well combined. Set aside.
2. In a large bowl and using an electric mixer, beat the butter until pale and fluffy, about 3 minutes.
3. Sift half of the icing sugar over the butter. With the mixer running on low speed, beat the butter and icing sugar just until blended.
4. Sift the remaining icing sugar over the butter mixture. Mix on low speed again until the butter and sugar are well combined.
5. Add the vanilla extract. Increase the speed to medium-high, then beat the butter mixture until very pale in colour, about 5 minutes, scraping down the sides of the bowl once or twice.
6. Add one-third of the flour mixture to the butter mixture. Stir just until combined. Add the remaining flour mixture in two additions, mixing until well blended after each addition.
7. Cover the bowl tightly with plastic wrap. Refrigerate for 30 to 45 minutes.
8. In a small bowl, stir together the pecans, pistachios, demerara-style sugar, and citrus zest (if using) until well combined.
9. Using a small ice cream scoop or spoon, scoop tablespoonfuls of the chilled dough and form it into balls. Roll each ball in the nut mixture to coat completely. (If the nut mixture doesn’t adhere to the dough, roll the ball of dough between slightly dampened palms before rolling in the nut mixture.)
10. Place the balls of dough, about 2 inches apart, on the prepared baking sheets. Using the bottom of a heavy drinking glass, gently press down on each ball to make a 2-inch cookie. Refrigerate for 15 minutes.
11. When ready to bake, preheat the oven to 325°F.
12. Bake until the cookies are pale golden brown, 15 to 18 minutes. Let the cookies cool completely on the baking sheets. (The cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen, with parchment paper between the layers, for up to 2 months.)

GET A HEAD START:

You can enjoy fresh-baked shortbread any time by freezing the
dough:

• Prep the dough and roll the balls in the nut mixture (and citrus zest, if using).
• Freeze the unbaked balls of dough on the baking sheets until hard, then pack the balls in freezer bags and freeze for up to 2 months.
• When ready to bake, place the frozen dough balls on parchment-paper-lined baking sheets and let stand at room temperature for 15 minutes.
• Flatten, then bake as directed.

CHANGE IT UP: 

• For shortbread with a citrus zip, add the finely grated zest of 1
  lemon, orange or lime in Step 5.