Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cream butter, icing sugar and vanilla until light. stir in flour and chopped walnuts. pat dough into 9-inch pan with removable bottom. score with fork into 12 pie-shaped wedges. place one walnut piece on each wedge. set pan on cookie sheet. bake in oven heated to 325 degrees for 40 minutes or until lightly brown. cool. cut into wedges. store in tightly covered tin container.

Target recipe: put a rack in the middle of the oven and preheat to 375 degrees f. blend together butter, sugar, vanilla and salt in a food processor (or bowl) until well combined. sift flour over butter mixture and blend until a soft dough forms. transfer dough to an ungreased baking sheet. with floured fingertips, pat into a 9-by-4 1/2 inch rectangle. crimp edges decoratively with tines of fork and prick dough all over. score dough crosswise with the back of a knife into 8 pieces. bake shortbread until edges are golden, about 15 minutes. cool on baking sheet on a rack for 10 minutes, then cut into slices (while still warm) with a sharp knife. transfer to a rack to cool completely. keeps in an airtight container at room temperature for up to 1 week.