Walnut Shortbread

1 . Stage

Line a cookie sheet with parchment paper.

2 . Stage

Combine the butter and confectioner's sugar in the bowl of a food processor and process with the metal blade for 2 minutes until smooth.

3 . Stage

Add the egg, water, brandy, salt, half of the flour, and baking powder and process for an additional 2 minutes.

4 . Stage

Gradually add the remaining flour and finely chopped walnuts and process for another minute or two, until the dough forms a neat ball in the work bowl. Wrap the dough in plastic wrap and let rest in the refrigerator at least 30 minutes.

5 . Stage

Preheat the oven to 375 degrees.

6 . Stage

Roll out the dough on a floured work surface to form a 1 1/2-inch diameter log. Wrap in plastic wrap and chill for 15 minutes.

7 . Stage

Brush the log with the beaten egg. Mix together the brown sugar and ground walnuts and press the mixture on all sides of the log, to cover evenly.

8 . Stage

Using a sharp chef 's knife, slice the log into 1/4-inch-thick cookies. Place 1/2 inch apart on the cookie sheet. Brush the tops with the remaining beaten egg and sprinkle with the remaining brown sugar-walnut mixture.

9 . Stage

Bake for 15 minutes. Transfer to a wire rack and let cool. Stored in an airtight jar, the cookies will stay fresh at room temperature for at least 1 week.