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Sunday, 20 December 2015

Baking Brazilian Nut Shortbread Cookies

I have finally decided what to put inside all of those gift boxes I have been coloring and folding all this time - Brazilian Nut Shortbread Cookies! These are a firm favorite with the whole family. What I intend to do, is to put the cookies in a cellophane bag and then to slide it into the box. That way the cookies stay fresh and the box is reusable if the recipient chooses to do so. Let me show you how easy it is to bake a big batch of these; 8 dozen to be exact! Feel free to adjust the recipe to accommodate more suitable quantities.

Start by chopping 2 cups (500 ml) Brazilian nuts. I leave them rather chunky because I like biting into biggish pieces of nuts. You may want to chop them much finer.

Add 200 g butter (at room temperature) to the nuts.

Mix the nuts and the butter well. My butter melted because of the extreme heat of the day and the kitchen.

Now add 1 1/2 cups (375 ml) of sugar and 1 teaspoon (5 ml) vanilla essence to the mix. Mix well.

Add 4 cups (1000 ml) flour and 1/2 teaspoon salt. Optionally, you can add 2 cups flour and 2 cups maizena/cornflour. This will make the cookie much finer and will result in a melt-in-the-mouth sensation. Using only flour makes the cookie a little more chewy. Both versions are wonderful.

Mix everything well with a spoon, or your fingers.

Roll the dough in the palm of your hands to shape small balls.

Space the balls on a baking sheet and stick it in a preheated oven at 180°C for 15 minutes.

Put about two cups of icing sugar in a round bowl. Get a fork ready.

As soon as the cookies come out of the oven, roll them in the icing sugar.

Allow them to cool on a wire rack. Once they are cool, you can store them in an airtight container. Sprinkle the leftover icing sugar from the bowl over the cookies in the container.

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Remember to keep nurturing your TALENT for making PRETTY things.
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