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["Heat the oven to 350 F and spread the whole walnuts on a baking sheet. Roast in the oven until slightly fragrant and beginning to brown, about 3 to 5 minutes. Remove walnuts from oven, allow them to cool and then chop them up. You can turn off the oven at this point.", "In the bowl of a stand mixer, add all of the ingredients (except for the butter and chocolate chips) and stir just to combine.", "Mix in the butter, a tablespoon at a time while the mixer is on medium to medium-high speed. It will take a few minutes of consistent mixing to get everything to combine.", "Once all of the butter is incorporated, the dough should appear grainy and not very dough-like. Using your hands, press all of the dough together and put it onto a large sheet of plastic wrap. Form it into a cylinder about 8-9"" long and 2"" thick. Wrap tightly with plastic wrap and refrigerate for at least 2 hours (up to 48 hours).", "When ready to bake, heat the oven to 325 F.", "Unwrap the log of dough, put it onto a cutting board and cut it into 1/4"" rounds using a sharp knife.", "Space the rounds out on a parchment lined baking sheet. This shortbread does expand while baking, so give the rounds an inch or so to grow.", "Bake for 18-20 minutes or until edges begin to brown. Then remove the pan from the oven and allow the cookies to cool. Put the cookies onto a sheet of parchment paper once cooled.", "In a saucepan, heat the chocolate chips over medium low. Once the chips begin to melt, stir them consistently until smooth and completely melted. Do not let the chocolate get to a boiling point. Medium low should melt the chocolate in about 3 minutes.", "Using a spoon, drizzle the melted chocolate over the cookies and if desired, add additional chopped walnuts on top of the melted chocolate for garnish."]
