Bake Like a Buckeye - Black Walnut Shortbread Cookies with Apple Cider Caramel


I can hear the pop that black walnuts make under car tires. Each time I back out of my parents driveway, all through high school and even now, I seem to run over at least one of those bright green wrapped nuts - at least in the summertime. Black walnut trees are ubiquitous across the Midwest, and they are native to the United States, but they don't get as much appreciation as they should in the culinary world. This is likely because they are difficult to harvest for the same reason they make such a distinctive sound when they are crushed by a vehicle. Walnuts are essentially double-wrapped. Their bright green outer layer resembles tennis balls in size and color - it's not terribly hard but your hands will turn colors and gain a unique smell if you try to peel them. And if you are successful they are still encased in their black shell. Despite all this work they are still worth seeking out! There is a farmer at a market I go to that shells them while watching tv, and occasionally I find them in grocery stores.

This recipe was inspired by this one from Buttermilk by Sam.

Black Walnut Shortbread Cookies with Apple Cider Caramel

For the cookies:
1 cup softened butter
1/2 cup powdered sugar
1/2 tsp salt
1 cup black walnuts, toasted and chopped
2 tablespoons boiled apple cider
2 cups flour

Beat the softened butter and the sugar together until light and fluffy. Mix in the salt, walnuts, and boiled cider. Then mix in flour, just until combined. Put dough in the fridge to chill for 1-2 hours, or overnight.
To bake: scoop dough by the tablespoon and roll into balls. Flatten with your hand onto a baking sheet. Bake at 350° for approximately 10 minutes. The edges should just be starting to turn golden brown. Let cool before topping with caramel and chocolate.

For the apple cider caramel:
1 cup sugar
1/4 cup water
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons boiled apple cider
Pinch of salt

Gently combine the sugar and water in a deep pot. Do your best to not splash sugar water on the sides of the pan - if you do use a wet pastry brush to wipe off the sides to avoid crystallization of your caramel. Place over medium heat and let it turn a deep amber color. Remove from the heat and carefully whisk in the heavy cream (it tends to bubble up), and then the butter, apple cider, and salt. Let cool a bit before topping the cookies.

For the boiled apple cider:
1 cup apple cider

Bring the cider to a boil and then let it reduce until it has the consistency of maple syrup. If you cook it too long it turns into something close to jelly, which still works too.

To assemble the cookies:
Top each cookie with a small spoonful of the caramel. If it is mostly running off, it might be a little warm yet, so wait until it cools off. You can then top with a bit of sea salt or a drizzle of tempered chocolate.

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