Rocky Road Shortbread

1 1/4 cups flour



1/3 cups walnuts, finely chopped


1/4 tsp salt


1/2 cup butter, softened


1/3 cup sugar


1 tsp vanilla


3/4 cup mini marshmallows


1/2 cup coarsely chopped walnuts


1/2 cup semisweet chocolate chips



Heat the oven to 350 F. Coat a large baking sheet with nonstick cooking spray.

Set aside. Blend the flour, walnuts, and salt in a bowl. In a second bowl,

beat together the butter, sugar, and vanilla for 2 minutes or until creamy and

smooth. Stir in the flour mixture. Roll 1 tablespoon of the dough into a

ball. Place on the prepared baking sheet. Repeat with the remaining dough.

Gently flatten each ball to a 1/2 inch thickness. Smooth the edges. Bake at

350 F for 16 minutes or until lightly browned at the edges. Meanwhile, stir

together the marshmallows and the coarsely chopped walnuts in a small bowl.

Melt the semiswwet chocolate chips in another small bowl in the microwave oven

for 1 minute. Stir halfway through. Remove the cookies from the oven. Spread

each with 1 teaspoon of the chocolate, then sprinkle with the marshmallow

mixture. Return to the oven for 1 to 2 minutes or until the marshmallows

soften. Let cool

on the baking sheet on wire racks for 2 minutes before transferring to wire

racks to cool completely.

Makes 16 cookies