Walnut Shortbread Bars
Fresh California walnuts add a new note to a classic.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per bar: about | - |
| cal | 131 |
| pro | 1 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 10 g |
| fibre | trace |
| chol | 24 mg |
| sodium | 79 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 3% |
| vit A | 7% |
| folate | 5% |
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1 cup (250 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) cornstarch
1 tsp (5 mL) vanilla
Pinch salt
1/2 cup (125 mL) finely chopped walnuts
1-1/3 cups (325 mL) all-purpose flour
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 sa< 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.)
Additional Information
Source
Holiday Best: 2005
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