We’ve gotten a lot of snow here in Philly over the past week or so. I’m sort of surprised that it hasn’t inspired me to do more cooking. I made some beans last weekend, and some shredded chicken for tacos. Yesterday I made nothing. Instead, we went down to the local bar and drank bloody marys. And a couple of Kenzingers. Whoops. Today, I really just wanted to make this shortbread. I knew it would be crumbly and delicious and I was right.
from Martha Stewart Living
1/2 cup walnuts, toasted
1 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1/4 cup plus 3 tablespoons confectioners sugar, plus more for dusting
1/2 teaspoon vanilla extract
Preheat oven to 325. Place the walnuts in a food processor and pulse until finely ground. Whisk walnuts into flour and salt. Cream the butter together with the vanilla and sugar until light and fluffy. Add the walnut mixture to the butter/sugar and beat until just combined.
Press the dough into a buttered 8″ pan, I used a fluted tart pan. Cut the shortbread into 8 slices and prick all over with a fork. Bake for 30-35 minutes, until the shortbread is golden brown and firm in the middle. Take out, slice again, and let cool slightly.