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Walnut Shortbread

Poking holes in the dough allows steam to escape, helping to give shortbread its crisp texture.

  • Prep:
  • Total Time:
  • Yield: Makes 8
Walnut Shortbread

Source: Martha Stewart Living, March 2010


  • 1/2 cup walnuts, toasted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1/4 cup plus 3 tablespoons confectioners' sugar, plus more for dusting
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.

  2. Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.

  3. Butter an 8-inch round cake pan. Transfer dough to pan.
    Place a piece of plastic wrap on dough, and use it to press
    the dough evenly into pan (this will prevent the dough from
    sticking to your fingers). Cut dough into 8 wedges using a
    paring knife. Prick all over with a wooden skewer or fork.

  4. Bake until golden brown and firm in center, 30 to 35 minutes.
    Transfer pan to a wire rack. Recut into wedges and prick
    again. Let cool slightly. Dust with confectioners' sugar.

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