John and Ginny Robinson
Dear John and Ginny: Mountain Restaurant was happy to share its recipe, which we've adapted below. It combines rich, crumbly walnut shortbread with a sweet honeyed praline and chopped walnuts. The recipe makes about three dozen cookies, which is a good thing because it's hard to eat just one.
Mountain Restaurant's walnut praline shortbread
Total time: 35 minutes, plus chilling
Servings: About 3 dozen cookies
Note: Adapted from Mountain Restaurant in Idyllwild. This recipe requires the use of a food processor and mini-muffin pans (the muffin molds should be about 1 3/4 inches in diameter at the base).
2 tablespoons light brown sugar
2 tablespoons granulated sugar
2 tablespoons butter
1/4 cup honey
1/4 cup heavy cream
In a small, heavy-bottom saucepan over medium-high heat, combine the brown sugar, sugar, butter and honey. Stir until the mixture comes to a boil, then whisk constantly for 3 minutes. Remove from heat, cool for 1 minute, then slowly whisk in the cream. This makes about one-half cup praline base.
Shortbread and assembly
2 cups (8.5 ounces) flour
2 cups (7.3 ounces) walnuts
1/2 teaspoon plus 1/8 teaspoon salt