Best Walnut Shortbread Squares Recipes

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BROWN SUGAR WALNUT SHORTBREAD BARS



Brown Sugar Walnut Shortbread Bars image

A buttery shortbread crust topped with a sweet walnut filling.

Provided by Jackie

Time 45m

Number Of Ingredients 11

1 cup all-purpose flour
1/4 cup powdered sugar
1/4 teaspoon salt
1/2 cup butter (cold and cut into 8 slices)
1 cup brown sugar (packed)
1 egg
1 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts (chopped)

Steps:

  • Preheat oven to 350 degrees. Line or grease an 8x8 pan.
  • In a bowl, whisk together flour, powdered sugar, and salt.
  • Mix in butter using a pastry cutter or 2 knives. Mixture should crumbly forming small pea sized clumps of dough.
  • Press shortbread into pan evenly, and bake for 10-15 minutes or until the edges are beginning to brown. Remove from oven and set aside to cool slightly.
  • While crust is cooling, make the filling. Whisk brown sugar, egg, and vanilla until smooth.
  • Stir in flour, baking soda, and salt and mix until smooth.
  • Stir in chopped walnuts.
  • Pour into pan and spread evenly. Bake for 25 minutes, until the surface looks dry and the filling has set and risen slightly. Cool completely, then cut into small squares.

WALNUT SHORTBREAD BARS



Walnut Shortbread Bars image

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

Provided by michEgan

Categories     Bar Cookie

Time 30m

Yield 4 1/2 dozen

Number Of Ingredients 10

1 cup butter
1 (8 ounce) package cream cheese
1 cup brown sugar
1/2 cup white sugar
1 egg, plus
1 egg yolk
1 1/2 teaspoons vanilla
2 1/2 cups flour
1 teaspoon baking powder
1 cup finely chopped walnuts

Steps:

  • preheat oven to 350 degree.
  • beat the butter and cream cheese till smooth.
  • Mix in the brown sugar, white sugar until well blended.
  • Add egg and the egg yolk.
  • mix well.
  • add vanilla.
  • Combine the dry ingredients together.
  • Add the dry into the creamed butter mixture.
  • stir in the finely chopped walnuts.
  • spread into a greased 15 x 10 jelly roll pan.
  • Bake 20 minutes or till light brown.
  • Cool.
  • You can drizzle a chocolate glaze on these or dust with powered sugar.
  • Cut into bars.

Nutrition Facts : Calories 1262.5, Fat 78.1, SaturatedFat 39.4, Cholesterol 252.8, Sodium 558.7, Carbohydrate 128.4, Fiber 3.6, Sugar 70.5, Protein 17.3

WALNUT SHORTBREAD COOKIES



Walnut Shortbread Cookies image

Provided by Food Network

Yield Makes about 42 1 1/4-inch cookies

Number Of Ingredients 7

1/2 cup (2 ounces) walnut pieces
1 3/4 cups (89ounces) flour
1/2 teaspoon kosher salt
1 cup (8 ounces) unsalted butter
3/4 cup (5 1/2 ounces) sugar
1 egg yolk
Maldon sea salt

Steps:

  • Preheat the oven to 350 degrees F. Toast the walnuts until lightly browned, 12 to 15 minutes. Let cool, then finely grind them in a food processor. Sift flour and salt into a bowl and set aside. In the bowl of a stand mixer fitted with a paddle attachment on low speed, beat together the butter and sugar until lightened, about 4 minutes. Add the yolk and mix until fully incorporated. Add the dry ingredients and walnuts and mix just to combine. If the dough is soft, wrap it tightly in plastic and refrigerate for 30 minutes. Otherwise, roll out the dough about 1/2 inch thick on a lightly floured work surface into a 6-by-7-inch rectangle. Using a ruler, square the edges as much as possible. Using a sharp knife, cut the dough into1-inch squares. Place them about 2 inches apart on a parchment-lined baking sheet. Sprinkle lightly with sea salt. Preheat the oven to 350 degrees F. Bake the cookies until they are firm, about 10 to 12 minutes. Remove to a wire rack to cool. Store in airtight containers for up to 2 weeks.

CHEWY WALNUT PAN BARS



Chewy Walnut Pan Bars image

These rich nutty bars from Tori Dunton are so tasty, we doubled her recipe to serve a crowd! "Our family has been making these yummy treats for years," writes the Acme, Pennsylvania cook. "We especially like to eat them with a dish of vanilla ice cream.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 7

2 eggs
2 cups packed brown sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Steps:

  • In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 59mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.

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

WALNUT COOKIE BARS (WITH SHORTBREAD CRUST)



Walnut Cookie Bars (With Shortbread Crust) image

If desired melt chocolate chips in the microwave then drizzle on top of the cooled bars. Yield is only estimated depending on the size you cut the bars, chopped pecans can be used in place of walnuts. This is not a sweet bar, you can increase the brown sugar slightly for a sweeter taste, for a thicker bar bake in an 11 x 7-inch baking dish and adjust baking time.

Provided by Kittencalrecipezazz

Categories     Bar Cookie

Time 1h20m

Yield 35 bars (approx)

Number Of Ingredients 10

1 cup flour
2/3 cup sugar
1/2 cup very cold butter (cut into pieces, no substitutes)
2 teaspoons vanilla
2/3 cup light brown sugar, packed
1/2 cup corn syrup
1 pinch salt
2 teaspoons vanilla
3 large eggs
1 1/2 cups chopped walnuts

Steps:

  • Set oven to 350° (oven rack to second-lowest position).
  • Grease a 13 x 9-inch baking dish.
  • In a processor (I use my small processor for this) place the flour and sugar, process for a couple of seconds.
  • Add in cold butter and vanilla; process until fine crumbs form (about 10 seconds or just until the mixture holds together).
  • Press the mixture into bottom of the baking pan.
  • Bake 350° (second-lowest oven rack) for about 12-15 minutes or until the edges are just golden brown.
  • Meanwhile in a bowl whisk together brown sugar, corn syrup, 2 teaspoons vanilla, pinch salt and eggs until well blended.
  • Mix in chopped walnuts.
  • Pour over the crust.
  • Bake for about 20 minutes or until set (these bars do not bake out high so watch closely they bake quickly!).
  • Cool for about 1 hour or more before slicing.
  • At this point you can drizzle with melted chocolate if desired.
  • Slice into bar shapes.

Nutrition Facts : Calories 119.7, Fat 6.4, SaturatedFat 2.1, Cholesterol 25.1, Sodium 31.1, Carbohydrate 14.8, Fiber 0.4, Sugar 9.2, Protein 1.7

WALNUT SQUARES



Walnut Squares image

These are homey, old fashioned cookies that have a wonderful richness to them. The recipe was given to me by my dear friend Mary, who is like a 2nd mother to me, and one of my favorite people to swap recipes with.

Provided by momaphet

Categories     Bar Cookie

Time 35m

Yield 16 squares

Number Of Ingredients 7

1 egg
1 cup brown sugar
1/2 teaspoon vanilla
1/2 cup flour
1/2 teaspoon salt
1/8 teaspoon baking soda
1 cup walnuts, coarsely chopped

Steps:

  • Preheat oven to 325 degrees, grease well an 8" square pan.
  • Beat egg until foamy, beat in brown sugar and vanilla.
  • Sift together dry ingredients, mix into to egg mixture, stir in walnuts.
  • Bake until the top has a dull crust about 25 minutes, cut into squares while warm, cool and then remove from the pan.
  • Easily doubled, bake in a 9x13 pan.

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.

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