Here's the recipe for the Rocky Road Shortbread Cookies, courtesy of the Nov. issue of Family Circle. Of course, we all know I did have to tweak it a bit!
ROCKY ROAD SHORTBREAD COOKIES
1 1/4c flour
1/3c walnuts, chopped finely
1 tsp. vanilla
1/2c walnuts, chopped coarsely
1/2c chocolate chips, either milk or semi-sweet
Pre-heat oven to 350', grease baking sheets. Beat together butter, sugar & vanilla until creamy. In another bowl mix dry ingredients together - flour & finely chopped walnuts. Slowly stir into creamy mixture.
Use a 1" cookie scoop, scoop dough and place on baking sheet. Gently flatten until about 1/2" thick, with smooth-ish edges. Bake 16 minutes or until lightly browned on the edges.
Just before cookies come out of oven, melt chocolate chips. I use the microwave - high for about 1 minute, then stir until completely melted. Watch out, microwaves vary and it is easy to scorch your chocolate.
Remove cookies from oven, spread with approximately 1 tsp. chocolate/cookie, then top with coarsely chopped walnuts and marshmallows. Return to oven for 2 more minutes for the marshmallows to soften.
Remove from oven and place on racks to cool.
This one was such a hit at home that the husband asked me to make them for the cafe. They sold out!