Walnut Shortbread

Ingredients

• 3/4 lb unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 cups walnuts, chopped small

Directions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   In the bowl mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts.

3. 3

   In a medium bowl, sift together the flour and salt, then add them to the butter-sugar mixture.

4. 4

   Add the walnuts and mix on low speed until the dough starts to come together.

5. 5

   Dump onto a work surface dusted with flour and shape into 2 flat disks. Wrap each disk in plastic and chill for 2 hours.

6. 6

   On the flour-dusted work surface, roll the dough, one disk at a time, until it is 1/2-inch thick.

7. 7

   The walnuts may make it difficult to roll the dough out without it cracking; press the cracks together as best you can.

8. 8

   Dough scraps may be re-rolled as often as necessary.

9. 9

   Cut into 2 1/2 inch squares with a fluted cutter (or cut into any shape you like). Place the cookies about 1/2 inch apart on an ungreased baking sheet.

10. 10

    Bake for approx 20 minutes, or until the edges begin to brown. Cool on racks. Store covered up to 5 days.