Best Walnut Shortbread Recipes

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MAPLE WALNUT SHORTBREAD BARS



Maple Walnut Shortbread Bars image

Maple and walnut are a winning combination in these buttery bars that are a refreshing alternative to a chocolate dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 11h35m

Yield sixteen 4 by 1-inch bars

Number Of Ingredients 10

2 sticks (16 tablespoons) unsalted butter, cut into chunks, at room temperature, plus more for pan
1/2 cup sugar
1 large egg yolk
2 tablespoons real maple syrup
1 teaspoon vanilla extract
1 vanilla bean, split and scraped, optional
1 3/4 cups all-purpose flour, plus more for working with dough
1/4 cup rice flour
1/4 teaspoon fine sea salt
1 1/2 cups coarsely chopped toasted walnuts

Steps:

  • Preheat the oven to 325 degrees F. Cut a piece of foil 8 by 16-inches. Butter the corners and sides of an 8-by-8-inch baking pan. Line the pan with the foil, leaving an overhang on two sides.
  • Beat the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the egg yolk, syrup, vanilla extract and vanilla bean seeds if using. Reduce the speed to low, add the flours and salt, all at once, and beat until just combined. Add the walnuts and continue to mix until fully combined.
  • Using your hands, drop the dough in pieces evenly into the prepared pan. Flour your hands lightly and press the dough together and into the corners of the pan. Put a piece of waxed paper on top of the dough and use something square and heavy-another pan, a pound of cold butter-to press the dough into the pan and make a smooth, even top. Chill until firm, about 30 minutes.
  • When it is firm, use a fork to score the dough all over. Bake until deep golden brown and starting to pull away from the sides of the pan, about 45 minutes. Cool completely on a rack, about 2 hours, then wrap with plastic wrap, and let sit at room temperature overnight.
  • Place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to lift off the pan. Gently peel the foil off the bar. Place another lightweight cutting board on top, and flip the bar right-side-up.
  • Using a sharp, serrated knife, slice the square in half. Then slice each half into 8 bars.

MAPLE-WALNUT SHORTBREAD



Maple-Walnut Shortbread image

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield about 32 cookies

Number Of Ingredients 7

2 sticks unsalted butter, at room temperature
1 cup confectioners' sugar
1/3 cup plus 3 tablespoons pure maple syrup
1/4 teaspoon salt, plus a pinch
1/4 teaspoon maple extract
2 1/2 cups all-purpose flour, plus more for dusting
1 cup walnuts, finely chopped

Steps:

  • Beat the butter, 1/2 cup confectioners' sugar, 1/3 cup maple syrup, 1/4 teaspoon salt and the maple extract in a large bowl with a mixer on medium speed until smooth and creamy, about 2 minutes. Reduce the mixer speed to low; add the flour in 2 batches and beat until just combined.
  • Turn out the dough onto a lightly floured surface and dust with flour. Gently knead a few times until soft but not sticky, lightly dusting the surface with more flour as needed. Pat into an 8-inch square (about 1/2 inch thick). Cut into 1-by-2-inch rectangles, flouring the knife if needed.
  • Spread the walnuts on a plate. Gently press each rectangle in the walnuts to coat. Arrange about 1 1/2 inches apart on 2 baking sheets. Refrigerate until firm, about 30 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Bake, switching the pans halfway through, until the cookies are firm and lightly browned on the bottom, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
  • Make the glaze: Mix the remaining 1/2 cup confectioners' sugar, 3 tablespoons maple syrup and a pinch of salt in a small bowl until smooth. Drizzle on the cookies. Let set, about 15 minutes.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD



Parmesan, Rosemary, and Walnut Shortbread image

Provided by Serena Bass

Categories     Cookies     Cheese     Herb     Nut     Appetizer     Bake     Cocktail Party     Parmesan     Rosemary     Walnut     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 30 pieces

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
  • When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.

BLACK WALNUT SHORTBREAD COOKIES



Black Walnut Shortbread Cookies image

Black walnuts are known for their robust flavor, but regular walnuts also work well in these buttery, melt-in-your-mouth cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 32

Number Of Ingredients 7

4 1/2 ounces black walnuts, coarsely chopped (1 cup)
2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon finely grated orange zest
2 1/2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons Demerara or turbinado sugar

Steps:

  • Preheat oven to 350 degrees. Toast nuts on a rimmed baking sheet until fragrant and golden, about 10 minutes. Let cool.
  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, 3 to 4 minutes. Beat in orange zest. Reduce speed to low; add flour and salt, scraping down side of bowl as needed. Mix in walnuts.
  • Divide dough in half, and transfer each to an 8-inch square baking dish, pressing down until flat. Refrigerate for 15 minutes. Prick lines into dough every inch with a fork. Bake until pale golden, about 25 minutes. Remove from oven. Sprinkle Demerara sugar over surface of each. Bake until sugar is set, about 5 minutes. Let stand for 5 minutes. Cut into 2-inch squares while warm. Transfer pans to wire racks, and let cool.

WALNUT SHORTBREAD COOKIES



Walnut Shortbread Cookies image

This recipe originally came from the back of a Diamond Walnut package back in the 1970's. I started baking a lot when I was in high school and my taste testers were my dad and my parent's best friends. These were their friend Bud's very favorites so I made them quite a bit. I thought I lost the recipe but after about an hour of searching I found it in a stack of recipes that I had given to my mom. I hope you like them as much as Bud did!

Provided by NVirginian

Categories     Dessert

Time 30m

Yield 2 dozen

Number Of Ingredients 5

2 cups flour
1/4 teaspoon baking powder
1 cup butter, softened
1/2 cup powdered sugar
1/2 cup finely chopped walnuts

Steps:

  • Resift the flour with the baking powder.
  • Cream the butter with the sugar until light and fluffy. Gradually blend in the flour mixture.
  • Stir in the walnuts.
  • Cover and chill for at least 2 hours.
  • Roll out onto floured board to 1/4" thickness. Cut into any shape.
  • Bake on ungreased cookie sheets at 300 degrees for about 20 minutes or until the edges are lightly browned.
  • Make 2 to 2 1/2 dozen delicious cookies.

Nutrition Facts : Calories 1577.1, Fat 112.4, SaturatedFat 60.3, Cholesterol 244, Sodium 859.5, Carbohydrate 129.5, Fiber 5.3, Sugar 30.5, Protein 18.3

RASPBERRY/WALNUT SHORTBREAD BARS



Raspberry/Walnut Shortbread Bars image

Make and share this Raspberry/Walnut Shortbread Bars recipe from Food.com.

Provided by William Hakala

Categories     Dessert

Time 1h20m

Yield 24 bars

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup butter, cut into flour and sugar until mixture is like fine meal
1/3 cup raspberry jam
2 eggs
1/2 cup packed brown sugar
1 teaspoon vanilla
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped Diamond walnuts

Steps:

  • Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
  • Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
  • Remove from oven and spread the raspberry jam over top.
  • Beat eggs, sugar and vanilla until well blended.
  • Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
  • Return to oven and bake another 25-30 minutes or until top is set.
  • Cool in pan, cut into bars.

Nutrition Facts : Calories 145.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 27.8, Sodium 55.2, Carbohydrate 17.9, Fiber 0.6, Sugar 10.9, Protein 2.1

GERMAN WALNUT SHORTBREAD COOKIES



German Walnut Shortbread Cookies image

These German Christmas cookies are similar to shortbread and we bake them every year in December. The recipe makes a pretty large amount and they are pretty quick to make, since you only have to cut the dough, so perfect for last minute baking.

Provided by Marianne

Categories     World Cuisine Recipes     European     German

Time 1h55m

Yield 80

Number Of Ingredients 10

¾ cup unsalted butter, at room temperature
2 tablespoons unsalted butter, room temperature
¾ cup confectioners' sugar
4 teaspoons confectioners' sugar
1 egg yolk
1 pinch salt
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
¾ cup chopped walnuts
2 tablespoons chopped walnuts

Steps:

  • Beat 3/4 cup plus 2 tablespoons butter in a large bowl using an electric mixer until creamy. Add 3/4 cup plus 4 teaspoons confectioner's sugar, egg yolk, and salt; beat until smooth. Knead in 2 1/4 cups plus 2 tablespoons flour and 3/4 cup plus 2 tablespoons walnuts.
  • Shape dough into 2-inch thick rolls and press them into rectangles using a flat item like a cutting board (they should look like oversized butter sticks). Wrap in plastic wrap and refrigerate until firm, about 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut dough into thin slices and lay them on an ungreased baking sheet.
  • Bake in the preheated oven for 10 minutes. Reduce heat to 250 degrees F (120 degrees C) and bake until very lightly browned, about 5 more minutes.
  • Remove from the baking sheet and cool on a wire rack, about 20 minutes.

Nutrition Facts : Calories 45.4 calories, Carbohydrate 4.3 g, Cholesterol 7.9 mg, Fat 3 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.4 g, Sodium 4.4 mg, Sugar 1.3 g

ROSEMARY-WALNUT SHORTBREAD COOKIES



Rosemary-Walnut Shortbread Cookies image

Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 4 dozen

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1/2 cup finely ground walnuts
1 1/2 teaspoons finely chopped fresh rosemary
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed dark-brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
Raw sugar, for decorating

Steps:

  • Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
  • Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.
  • Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
  • Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.
  • Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

WALNUT SHORTBREAD



Walnut Shortbread image

Poking holes in the dough allows steam to escape, helping to give this walnut shortbread its crisp texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 55m

Yield Makes 8

Number Of Ingredients 6

1/2 cup walnuts, toasted
1 cup all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, room temperature, plus more for pan
1/4 cup plus 3 tablespoons confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.
  • Beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.
  • Butter an 8-inch round cake pan. Transfer dough to pan. Place a piece of plastic wrap on dough, and use it to press the dough evenly into pan (this will prevent the dough from sticking to your fingers). Cut dough into 8 wedges using a paring knife. Prick all over with a wooden skewer or fork.
  • Bake until golden brown and firm in center, 30 to 35 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool slightly. Dust with confectioners' sugar.

RASPBERRY WALNUT SHORTBREAD BARS



Raspberry Walnut Shortbread Bars image

This is a great bar cookie. I have been making this since I was in high school (can you say that 70's show) and it always comes out great. I know my mom gave me the recipe but I have no idea where it came from. To be honest it probably came from the newspaper she was always clipping recipes. You are gonna love these & the nice thing is you can change the flavor by changing the jam, we also use apricot.

Provided by Carb Lover

Categories     Bar Cookie

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1/2 cup butter (real butter no substitutes)
1/2 cup sugar
1/2 cup raspberry jam (your choice of seeds or not)
1/3 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
3 tablespoons flour
1/8 teaspoon salt
1 cup chopped walnuts

Steps:

  • 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
  • Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
  • 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
  • 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
  • 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
  • 5. Cool Completely and cut into bars.
  • The cooking time will vary as oven do so watch until the top turns golden brown.

Nutrition Facts : Calories 388.9, Fat 20, SaturatedFat 7.7, Cholesterol 74.1, Sodium 130.1, Carbohydrate 48.4, Fiber 1.6, Sugar 28.1, Protein 5.6

MAPLE-WALNUT SHORTBREAD COOKIES



Maple-Walnut Shortbread Cookies image

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 48

Number Of Ingredients 9

1 cup butter, softened
1/3 cup sugar
1 1/2 cup finely chopped toasted walnuts
1 egg yolk
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon maple flavor
1 cup semisweet chocolate chips (6 oz)

Steps:

  • In large bowl, beat butter and sugar with electric mixer on medium speed 30 seconds or until smooth. Add 1/2 cup of the walnuts and the egg yolk; beat until blended. On low speed, beat in flour, baking powder, salt and maple flavor until stiff dough forms. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
  • Heat oven to 350°F. Divide dough into 8 equal parts. On lightly floured surface, shape each part into a rope 12 inches long and 3/4 inch thick. Cut into 2-inch lengths. On ungreased cookie sheets, place cookies about 2 inches apart; flatten slightly.
  • Bake 15 to 17 minutes or until edges begin to brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. In another small bowl, place remaining 1 cup walnuts. Dip 1/2 inch of 1 long side of each cookie into chocolate, then coat chocolate edge with walnuts. Place on waxed paper; let stand about 2 hours until chocolate is set.

Nutrition Facts : Calories 100, Carbohydrate 8 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 3 g, TransFat 0 g

WALNUT SHORTBREAD SQUARES



Walnut Shortbread Squares image

Make and share this Walnut Shortbread Squares recipe from Food.com.

Provided by TigerJo

Categories     Bar Cookie

Time 55m

Yield 18 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup margarine
2 tablespoons sugar
2 cups sifted all-purpose flour
3 cups brown sugar
1 cup flaked coconut
1 cup chopped walnuts
3 beaten eggs
1 tablespoon flour
1 teaspoon baking powder

Steps:

  • For crust, preheat oven to 275F; crumble ingredients together until well mixed; Press into a greased 9x13 pan and bake in a slow oven (275F) for 8 minutes; increase temp to 375F and top with second mixture and continue baking.
  • For topping: Mix all ingredients well; spread mixture over the partially baked crust and continue baking in a moderate oven (375F) until well set and slightly browned, about 30 minutes; cool and cut into squares.

COFFEE WALNUT MILLIONAIRE'S SHORTBREAD



Coffee walnut millionaire's shortbread image

Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h20m

Yield Serves 18

Number Of Ingredients 13

200g cold unsalted butter , chopped, plus extra for the tin
40g walnut halves
250g plain flour
75g golden caster sugar
4 tbsp espresso powder
100g light muscovado sugar
2 x 397g cans condensed milk
300g dark chocolate , chopped
50g butter
30g white chocolate , chopped
1 tsp espresso powder
30g chocolate-coated coffee beans
20 walnut halves (about 50g)

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
  • To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
  • To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
  • To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

Nutrition Facts : Calories 482 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

CHEWY RAISIN WALNUT SHORTBREAD BARS



Chewy Raisin Walnut Shortbread Bars image

I don't remember where I got this recipe, but think it was in one of the old cookbooks I had. I like it because it's chewy and with the ingredients that are in it gives it a great flavor.

Provided by Leila Rockwell

Categories     Cookies

Time 1h15m

Number Of Ingredients 10

1 1/4 c all purpose flour
1/2 c sugar
1/2 c butter
2 eggs
1/2 c brown sugar, firmly packed
1 tsp vanilla extract
1/8 tsp soda
1 c walnuts--chopped
1 c raisins
1/2 c coconut--flaked

Steps:

  • 1. Heat oven to 350* Lightly grease 8" pan
  • 2. Combine flour and sugar. Cut in butter until mixture resembles fine meal. Press into greased pan. Bake 20 min or just until edges lightly golden.
  • 3. Meanwhile, combine eggs, brown sugar and vanilla; beat well. Stir in soda, walnuts, raisins and coconut. Spoon over hot crust; spread to cover evenly. Return to oven; bake an additional 20-25 minutes or until top is set. Cool completely, Cut into 16 bars.

CINNAMON, BROWN SUGAR, AND WALNUT SHORTBREAD CRESCENTS



Cinnamon, Brown Sugar, and Walnut Shortbread Crescents image

Categories     Cookies     Bake     Walnut     Winter     Cinnamon     Bon Appétit

Yield Makes about 4 1/2 dozen

Number Of Ingredients 7

2 cups all purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon (generous) salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/2 cup walnuts, toasted, finely chopped
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Steps:

  • Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and brown sugar in large bowl to blend well. Add dry ingredients; beat just until dough forms clumps. Stir in nuts. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 2 hours and up to 1 day. Soften slightly at room temperature before rolling out, if necessary.
  • Line 3 large baking sheets with parchment paper. Roll out dough on floured surface to 1/8-inch thickness. Dip 3-inch-long crescent-shaped cookie cutter in flour to coat; cut out cookies. Arrange cookies 1 inch apart on prepared baking sheets. Gather dough scraps and reroll. Cut out additional cookies. Refrigerate cookies on sheets 20 minutes.
  • Meanwhile, preheat oven to 300°F. Bake cookies 1 sheet at a time until pale golden and firm to touch, about 25 minutes. Transfer cookies to racks and cool.
  • Stir chocolate in top of double boiler over barely simmering water until smooth. Remove from over water. Cool chocolate 10 minutes. Place racks with cookies over rimmed baking sheets. Dip spoon into melted chocolate; wave back and forth over cookies to decorate with zigzag pattern. Chill cookies until chocolate is firm, about 20 minutes. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

WALNUT MAPLE BARS WITH SHORTBREAD CRUST RECIPE - (5/5)



Walnut Maple Bars with Shortbread Crust Recipe - (5/5) image

Provided by Texaschef11

Number Of Ingredients 14

Cinnamon Shortbread Crust
1/4 cup sugar
1 cup all purpose flour
1/2 tsp ground cinnamon
1/4 tsp salt
6 tbsp butter, chilled and cut into 4-6 pieces
Walnut Maple Topping
2 cups coarsely chopped walnuts
1/2 cup brown sugar
1/2 cup maple syrup
2 large eggs
2 tbsp butter, melted and cooled
1 tbsp all purpose flour
1/2 tsp vanilla extract

Steps:

  • Preheat oven to 350F. Line a 9×9-inch square pan with aluminum foil. In the bowl of a food processor, combine all of the crust ingredients. Pulse several times until a coarse, sandy mixture forms. Pour into prepared baking dish and press into an even layer. Bake for 13-15 minutes, until crust is very lightly browned around the edges. Spread walnuts in an even layer over the still-warm crust (crust does not need to cool before filling). In a medium bowl, make the rest of the topping. Whisk together sugar, maple syrup, eggs and melted butter until very smooth. Add in flour vanilla and whisk until well combined. Pour over walnuts and put the baking pan back in the oven. Bake for about 30 minutes, or until tart is set and topping is golden brown. Cool bars completely in the pan, then use the aluminum foil to easily lift them out before slicing. Makes 20 bars. Serves 10-12

RASPBERRY-FILLED WALNUT SHORTBREAD BARS



Raspberry-Filled Walnut Shortbread Bars image

A sweet raspberry filling is sandwiched between a crispy crust and a crunchy brown sugar topping in these satisfying snack bars, submitted by field editor Pat Habiger of Spearville, Kansas.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 9

1-1/4 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup sugar
1/2 cup cold butter
1/2 cup raspberry jam
2 large eggs
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1 cup finely chopped walnuts

Steps:

  • Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust., In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. , Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.

Nutrition Facts : Calories 222 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 79mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY-WALNUT SHORTBREAD



Raspberry-Walnut Shortbread image

These buttery fruit-topped shortbread bars are a treat to eat any time of year. "They are fancy but not too rich-and a nice change of pace from chocolaty bar cookies," notes Ann Previt of La Grande, Oregon.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 12

1-1/4 cups all-purpose flour
1/2 cup sugar
1/2 cup cold butter
TOPPING:
2 eggs, lightly beaten
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1 cup chopped walnuts
1/3 cup raspberry jam

Steps:

  • In a bowl, combine flour and sugar. Cut in butter until crumbly. Press onto the bottom of a greased 9-in. square baking pan. Bake at 350° for 18-20 minutes or until set and the edges are lightly browned., Meanwhile, for topping, combine eggs and brown sugar in a bowl. Beat in vanilla. Combine the flour, salt and baking soda; add to egg mixture. Stir in walnuts. Carefully spread jam over hot crust. Pour egg mixture over jam. Bake 16-20 minutes longer or until browned and set. Cool. Cut into bars.

Nutrition Facts :

RASPBERRY-FILLED WALNUT SHORTBREAD BARS



Raspberry-Filled Walnut Shortbread Bars image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 9

1 1/4 cup(s) plus 2 tablespoons all-purpose flour, divided
1/2 cup(s) sugar
1/2 cup(s) cold butter
1/2 cup(s) raspberry jam
2 - eggs
1/2 cup(s) packed brown sugar
1 teaspoon(s) vanilla
1/8 teaspoon(s) baking soda
1 cup(s) finely chopped walnuts

Steps:

  • Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in.-square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust.
  • In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly.
  • Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.

PARMESAN, ROSEMARY, AND WALNUT SHORTBREAD RECIPE | EPICURIOUS.COM



Parmesan, Rosemary, and Walnut Shortbread Recipe | Epicurious.com image

Crumbly and melting, easy and irresistible, at the catering company, we keep the dough for this shortbread on hand in the freezer for in-house treats and for extra hors d'oeuvres or snacks for a party that balloons at the last minute. I first tasted this shortbread when my friend Gail Monaghan passed it around in a silver basket before a dinner party at her house. I took one bite and said, "OK, where's the pen? Hand over the recipe (there was a "please" implied): this is amazing and I need to put this in my book." She very angelically wrote it out nicely, and here it is.

Provided by @MakeItYours

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces freshly grated
Parmesan cheese
1 cup Heckers or King Arthur all-purpose flour
1 tablespoon minced fresh rosemary
1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch cayenne pepper

Steps:

  • Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.
  • When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack. You can offer these by themselves passed in a basket, or top them with Sun-dried Tomato Pesto.
  • Note:
  • Buy the absolutely best Parmesan (preferably Reggiano) you can find. Ideally, get a lump and grate it yourself. Look for a chunk with rind on only one side, not two.
  • Serena, Food & Stories
  • Stewart, Tabori & Chang

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