Have you ever wondered where “short bread” came from? The consensus is that “shortbread” originated in Scotland and according to the web site historic-uk.com “The story of shortbread begins with the medieval "biscuit bread". Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word "biscuit" means "twice cooked". Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.” Also characteristic of today’s classic shortbread is that is has no leavening agent and the uses of a ton of shortening (or butter).
And as for the walnuts, what better place to get them than good ole’ North Carolina?! In North Carolina you will find the “North Carolina Black Walnuts” which are also known as cannon ball walnuts due to their gargantuan size!
The Walnut Shortbread cookie can be found in Mario Batali’s Babbo Cookbook as well as in the restaurant. The recipe is simple and when followed the cookies turn out tender, delicious and very unique. For the recipe you should buy the cookbook “Babbo” by Mario Batali. It is well worth it!
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