Walnut Shortbread
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.
Servings: 30
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 113 |
| pro | 1 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 10 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 49 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 4% |
| folate | 5% |
-
3/4 cup (175 mL) butter, softened
2/3 cup (150 mL) packed brown sugar
1 tsp (5 mL) grated orange rind
1/2 tsp (2 mL) ground nutmeg
Pinch salt
3/4 cup (175 mL) all-purpose flour
3/4 cup (175 mL) sifted cake-and-pastry flour
3/4 cup (175 mL) chopped toasted walnuts
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »