Walnut Shortbread Bars
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per bar: about | - |
| cal | 131131 cal |
| pro | 1 g1g pro |
| total fat | 10 g10g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 10 g10g carb |
| fibre | 00 fibre |
| chol | 24 mg24mg chol |
| sodium | 79 mg79mg sodium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 33 iron |
| vit A | 77 vit A |
| folate | 55 folate |
Fresh California walnuts add a new note to a classic.
Ingredients
- 1 cup butter , softened1 cup butter, softened
- 1/3 cup granulated sugar 1/3 cup granulated sugar
- 1/4 cup cornstarch 1/4 cup cornstarch
- 1 tsp vanilla 1 tsp vanilla
- salt Pinch salt
- 1/2 cup finely chopped walnuts 1/2 cup finely chopped walnuts
- 1-1/3 cups all-purpose flour 1-1/3 cups all-purpose flour
- 24 walnut quarters 24 walnut quarters
Preparation
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In large bowl, beat butter until fluffy. Add sugar, cornstarch, vanilla and salt ; beat until smooth. Mix in chopped walnuts. Mix in flour in 3 additions. Press evenly into prepared pan. With rounded table knife, cut into 24 bars; press walnut quarter into each.
Bake in centre of 300°F (150°C) oven until golden, about 45 minutes. With rounded knife, recut bars. Let cool in pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 6 weeks.)
Source : Holiday Best: 2005
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