Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Walnut Shortbread 3.1 (84) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 26, 2021 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 55 mins Yield: 8 Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture. Ingredients ½ cup walnuts, toasted 1 cup all-purpose flour ¼ teaspoon salt 1 stick unsalted butter, room temperature, plus more for pan ¼ cup plus 3 tablespoons confectioners' sugar, plus more for dusting ½ teaspoon pure vanilla extract Directions Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt. 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. Print