08/11/2026
Roll the dough into logs, freeze, and slice fresh cookies whenever you want.
These nut and seed shortbread cookies are buttery, crunchy, and loaded with walnuts, hazelnuts, and sunflower seeds in every single slice. Not too sweet, and they keep for weeks in a jar. My kids grab them for school and my husband takes a few to work with his coffee or tea.
INGREDIENTS
- 1 cup butter, cubed
- 1 pinch salt
- 1 packet vanilla sugar
- 3/4 cup sugar
- 2 eggs
- 1 cup walnuts, chopped
- 3/4 cup hazelnuts, chopped
- 2/3 cup sunflower seeds
- 1 1/2 tsp baking powder
- 4 cups all-purpose flour
Roll into logs, freeze until firm, slice, and bake at 320F (160C) until golden, about 16 minutes.