Ingredients:
- For Shortbread Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- For Walnut Liqueur Cream Filling:
- 1/2 cup chopped walnuts
- 1/4 cup walnut liqueur
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Set the oven to 350F 175C and heat it up
Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy
Mix the all-purpose flour and salt into the butter mixture little by little until a dough forms
To make the dough about 1/4-inch thick, roll it out on a lightly floured surface
Cut out the shapes you want with cookie cutters and put them on a baking sheet
Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden
Allow them to totally cool down
In a bowl, mix the chopped walnuts and walnut liqueur to make the walnut liqueur cream filling
Soak them for about 20 minutes
Whip the heavy cream in a different bowl until soft peaks form
When you add the powdered sugar and vanilla extract, keep whipping until you get stiff peaks
Mix the soaked walnuts into the whipped cream slowly until they are well mixed in
The walnut liqueur cream can be spread on the cooled shortbread cookies or piped on
If you want, you can decorate the top with more chopped walnuts
Enjoy the cookies
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