Walnut Shortbread Cookies With Flake Salt And Citrus

1. 1

   Preheat oven to 350u00b0. Put nuts on a rimmed baking sheet and toast until light golden, 10 to 15 minutes. Let cool, then finely chop.

2. 2

   Beat butter, sugar, and zest in a bowl with a mixer until light and fluffy. Mix in egg yolks, stopping once to scrape bowl. Add flour and nuts and beat just until dough comes together and is blended.

3. 3

   Shape dough into a disk about 1/2 in. thick, wrap with plastic, and chill until firm, 30 to 45 minutes. Reduce oven to 300u00b0.

4. 4

   Roll dough on a lightly floured work surface to 1/4 in. Cut into rounds or squares with a fluted 1 1/2-in. cutter and set 1 in. apart on 2 or 3 baking sheets lined with parchment paper. Sprinkle with salt. Gather and reroll scraps, chilling dough if needed.

5. 5

   Bake 2 pans at a time until golden, swapping positions in oven halfway through, 20 to 22 minutes. Let cool on a rack.

6. 6

   Make ahead: Up to 3 days, airtight.

* Per serving · 4 servings · Values may vary.