these from Reader's Digest, of all places.
"Shortbread" refers to keeping the gluten strands short, generally with fat. That is what "shortening" means in the food product. It's why cookies and cakes are crumbly, while you have to tear a low-fat bread.
This particular recipe doesn't have an egg, which many shortbreads don't. What that meant in this case was that I didn't have to make as many as the 6 dozen the recipe estimates. I did some quick math and knocked out a quarter batch on a single sheet. I still somehow came up with two dozen. I swear, I even used a measuring tape to get the dimensions of the logs right.
As you can see from the photo, I didn't limit myself to crushed walnuts for the decorations. I pulverized a ginger snap (left over from the pie) and did some with coconut (other pie). The cookie itself is neutral, so anything that works with chocolate is fair game.
This does make a crazy lot if you use the dimensions they give for a single-bite cookie, so I'm posting a half-sized batch.
1/4 C unsalted butter
1/4 C shortening
1/4 C powdered sugar
1/2 tsp vanilla
1 tsp maple syrup
1 C flour
1/2 C quick oats
1/4 tsp salt
1/3 C semisweet chocolate chips
2 Tb milk
1. Cream together butter and shortening. Add powdered sugar and beat until fluffy. Add vanilla and maple syrup and beat again.
2. Separately, combine flour, oatmeal, and salt. Beat into creamed mixture to make a thick paste. Wrap in wax paper and chill half an hour.
3. Preheat oven to 325º. On a lightly floured surface, roll out dough into 1/2" thick logs. Cut 2" lengths and place on ungreased cookie sheets. Bake 12 to 15 minutes, until lightly golden. Allow to cool 5 minutes on the sheet, then remove to a rack to cool completely.
Makes about 4 dozen
Difficulty rating π