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