Walnut Shortbread
This recipe makes 30 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 113113 cal |
| pro | 1 g1g pro |
| total fat | 8 g8g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 10 g10g carb |
| fibre | 00 fibre |
| chol | 12 mg12mg chol |
| sodium | 49 mg49mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 44 iron |
| vit A | 44 vit A |
| folate | 55 folate |
Crisp cookies are a simple accompaniment to the Golden Pineapple in Vanilla Orange Syrup, along with an after-dinner espresso. Choose California walnuts, available in bulk-food stores.
Ingredients
- 3/4 cup butter , softened3/4 cup butter, softened
- 2/3 cup packed brown sugar 2/3 cup packed brown sugar
- 1 tsp grated orange rind 1 tsp grated orange rind
- 1/2 tsp ground nutmeg 1/2 tsp ground nutmeg
- 1 pinch salt 1 pinch salt
- 3/4 cup all-purpose flour 3/4 cup all-purpose flour
- 3/4 cup sifted cake and pastry flour 3/4 cup sifted cake and pastry flour
- 3/4 cup chopped toasted walnuts 3/4 cup chopped toasted walnuts
- 30 walnut halves 30 walnut halves
Preparation
In bowl, beat together butter, sugar, orange rind, nutmeg and salt until fluffy. In separate bowl, whisk together all-purpose flour, cake-and-pastry flour and chopped walnuts. Add to butter mixture, stirring with wooden spoon until soft dough forms.
Form by scant tablespoonfuls (15 mL) into balls; place, 2 inches (5 cm) apart, on parchment paper-lined rimless baking sheets. Press walnut half into each ball, flattening slightly.
Bake in top and bottom thirds of 275°F (140°C) oven, switching and rotating pans halfway through, until lightly browned on bottom, about 45 minutes. Let cool on pan on rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze for up to 1 week.)
Source : Canadian Living Magazine: March 2003
- Keywords : Snacks; Dessert; Walnuts; Brown sugar; Flour;
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