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Dessert

Short Nuts

Short Nuts are buttery, sweet cookies made with flour, sugar, butter, eggs, white wine, and optional caraway seeds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and caraway match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,435 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Short Nuts

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the dough

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, combine flour and sugar.

  3. Add melted butter or work it in with your hands.

  4. In a separate bowl, beat the eggs and mix in the white wine.

  5. Combine the egg mixture with the flour mixture to form a paste.

  6. If desired, add a few caraway seeds.

Shape and bake

  1. Roll the dough very thin and cut out small rounds.

  2. Brush the tops with egg white and sprinkle with sugar.

  3. Bake until lightly golden.

  4. Allow to cool before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + carawaytop 6% of all pairs
    Smell alikestrong
    Cooked together1,435 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

All-purpose flour
Provides the structure that holds the paste together as the cookies set.
Granulated sugar
Adds sweetness and helps the tops brown as they bake.
Unsalted butter
Adds fat and richness, giving the cookies a tender, short texture.
Large eggs
Bind the dough and add richness and structure to the cookies.

The step that matters

Roll the dough very thin. Thin dough bakes quickly and dries out into a crisp, short cookie. Thick dough stays doughy in the centre and bakes up softer and less even.

Swap the caraway

The recipe marks caraway as optional. How well each one fits the dish's main ingredients (flour, sugar, butter, egg, white wine):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Tarragonfits about as well
  4. Carawaythe original

Fit is the average pairing score against flour, sugar, butter, egg, white wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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