Here’s the perfect impressive nibbler to have on hand. We’ve adapted Colleen Walker’s recipe so you can either bake the shortbread right away or later as an icebox treat.
To bake later, use pieces of waxed paper to form dough into 2 rolls each about 8 inches (20 cm) long and 1 inch (2.5 cm) in diameter. Twist waxed paper shut at ends. Refrigerated, dough will keep well for up to 1 week. Or overwrap with foil and freeze. When ready to bake, slice about 1/4 inch (0.5 cm) thick and place on ungreased sheet. Brush tops with lightly beaten egg. Top with a piece of walnut or pecan and bake.