Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Walnut-Chocolate Chunk Shortbread Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 7, 2020 Print Rate It Share Share Tweet Pin Email Yield: 4 dozen rounds Our Classic Shortbread gets a familiar update with the addition of semisweet chocolate and walnuts. Ingredients 2 cups all-purpose flour 1 ¼ teaspoons coarse salt 1 cup (2 sticks) unsalted butter, softened, plus more for pan ¾ cup confectioners' sugar 1 teaspoon pure vanilla extract 5 ounces (1 cup) semisweet chocolate, finely chopped 1 cup walnuts, toasted and chopped Directions Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes. Add vanilla. Reduce speed to low. Add flour mixture all at once; mix until just combined. Stir in chocolate. Halve dough. Transfer each half to a piece of parchment paper, and shape into a log. Roll in parchment to 2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow the log and force out air. Unwrap, and roll each log in walnuts. Wrap each in plastic, and refrigerate 1 hour. Let stand at room temperature 10 minutes. Cut logs into 1/4-inch-thick slices. Space 1 inch apart on baking sheets lined with parchment. Bake until golden brown, about 30 minutes. Transfer cookies to a wire rack; let cool completely. Rate it Print