In a small saucepan, melt the butter over medium low heat. Continue to cook the butter until it turns deep golden brown. Watch it carefully to make sure it doesn’t burn. Pour the butter into a bowl and chill until solidified.

Preheat oven to 300 degrees and grease a 9 or 10 inch fluted tart pan with a removable bottom. Remove the butter from the fridge and let it come back to room temperature. Put walnuts in a plastic bag and use a rolling pin to crush them.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth. Add the powdered sugar and beat on medium high speed until light and fluffy. Add the crushed walnuts and then the vanilla and mix until combined. Add the flour and mix until just combined.

Press the dough into the prepared tart pan. Use a knife to cut dough into 8 wedges and prick the dough with a toothpick or small dowel. Sprinkle with sanding sugar and a little flaked.

Bake until lightly golden brown, about 1 hour. Use a knife to re-cut the shortbread into wedges while the dough is still hot and soft. Let cool completely before serving.

Store shortbread at room temperature in an airtight container for several days.

I worked with this recipe.