Rating: 3.1 stars
84 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 35
  • 2 star values: 15
  • 1 star values: 9

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

Martha Stewart Living, March 2010

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Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
55 mins
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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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Reviews (1)

84 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 35
  • 2 star values: 15
  • 1 star values: 9
Rating: Unrated
02/10/2017
Made these for the holidays. Made exactly as written and they were wonderful. Just the right walnut flavor. Used a pan with a removable bottom and this made removing and cutting easy.