Reviews (1)
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84 Ratings
5 star values:
16
4 star values:
9
3 star values:
35
2 star values:
15
1 star values:
9
Martha Stewart Member
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.
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 55 mins
Yield: Makes 8
mld104930_0310_shortbreadcard.jpg
Ingredients
Ingredient Checklist
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
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 55 mins
Yield: Makes 8
mld104930_0310_shortbreadcard.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 5 mins
total: 55 mins
Yield: Makes 8
Recipe Summary
prep: 5 mins
total: 55 mins
Yield: Makes 8
prep: 5 mins
total: 55 mins
prep:
5 mins
total:
55 mins
Yield: Makes 8
Makes 8
mld104930_0310_shortbreadcard.jpg
mld104930_0310_shortbreadcard.jpg
Ingredients
Ingredients
- 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
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.
Reviews (1)
Add Rating & Review
84 Ratings
5 star values:
16
4 star values:
9
3 star values:
35
2 star values:
15
1 star values:
9
Martha Stewart Member
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.
Reviews (1)
Add Rating & Review
84 Ratings
5 star values:
16
4 star values:
9
3 star values:
35
2 star values:
15
1 star values:
9
Add Rating & Review
84 Ratings
5 star values:
16
4 star values:
9
3 star values:
35
2 star values:
15
1 star values:
9
84 Ratings
5 star values:
16
4 star values:
9
3 star values:
35
2 star values:
15
1 star values:
9
84 Ratings
5 star values:
16
4 star values:
9
3 star values:
35
2 star values:
15
1 star values:
9
- 5 star values:
- 16
- 4 star values:
- 9
- 3 star values:
- 35
- 2 star values:
- 15
- 1 star values:
- 9
Martha Stewart Member
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.
Martha Stewart Member
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.
Rating: Unrated
All Reviews for Walnut Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Walnut Shortbread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
