Brown Sugar Walnut Shortbread Squares Food

BROWN SUGAR WALNUT SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350° F. Coat an 8-inch square baking pan with nonstick cooking spray.
• To make the shortbread crust, stir the flour, sugar and salt together in a large bowl. Drop in the butter and, using your fingers, mash and mix the ingredients together until you have a cohesive dough. (Alternately, the dough may be mixed in a food processor.) Pat and press evenly over the bottom of the prepared pan. With a fork, prick the dough all over at 1/2-inch intervals. Bake about 20 minutes, until the surface looks dry and the crust has browned lightly around the edges. Set aside to cool while you prepare the topping.
• To make the topping, in a large bowl combine the brown sugar, egg and vanilla and beat until evenly mixed.
• In a small cup or bowl, combine the flour, baking soda and salt and stir or whisk together to blend. Add to the brown sugar mixture and beat vigorously until smooth-the batter will be very stiff. Stir in the walnuts. Spread over the prepared crust. Bake about 25 minutes, until the surface looks dry and the filling has set and risen slightly. Cool completely, then cut into 2-inch squares. Store in an airtight container.

WALNUT SHORTBREAD SQUARES

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.

WALNUT SHORTBREAD BARS

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.

BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Line a 10 by 14 1/2-inch sheet pan (with sides) with parchment or waxed paper.
• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and smooth. Add the brown sugar and mix until incorporated.
• In a separate bowl, stir together the flour and cornstarch. Add to the butter mixture and mix at low speed just until the ingredients are incorporated and the dough comes together. Turn the dough out onto a floured work surface and knead it 5 to 10 times, just to smooth the dough.
• Reflour your work surface. With a rolling pin, roll the dough out to fit the sheet pan. To transfer to the sheet pan, roll the dough up onto the rolling pin, lift it up, and unroll into the pan. Using light strokes of the rolling pin, roll the dough evenly into the corners and edges of the pan, and roll out any bumps. (Or, press the rolled-out dough thoroughly into the pan with your fingers.) Prick the shortbread all over with a fork to prevent any buckling or shrinking.
• Bake in the center of the oven for 15 minutes. After 15 minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat surface. Bake 10 to 15 minutes more, until very lightly browned.
• Immediately sprinkle the granulated sugar evenly over the surface. Let cool 10 minutes, then cut into 1 1/2 by 3-inch bars. Let cool completely in the pan, then store in an airtight container.

BROWN SUGAR SQUARES

Steps:

• Beat crust ingredients together until crumbly (mixer works well).
• Press mixture into a 9x13 baking pan (glass works fine).
• Bake for 20 minutes at 350 degrees.
• In a separate bowl, combine eggs, brown sugar, vanilla and chopped nuts. Pour over baked crust base and bake another 20 minutes.
• Cut into squares when cool.

BROWN SUGAR SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. If you want to make yourself a guide, use a 6-inch round cake pan or bowl to trace two circles onto the parchment, then turn the parchment over (so the ink won't touch the dough). Or just wing it.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and brown sugar on medium-low speed until light and fluffy, 4 to 5 minutes.
• Add the vanilla and mix on low speed to combine. Scrape the bowl well. Add the flour and salt and mix on low speed just until incorporated, 1 to 2 minutes.
• Divide the dough into 2 equal portions (about 306 grams each) and shape into disks. Place one disk on one half of the prepared baking sheet and use your hands to flatten the dough into a 6-inch round. Repeat with the second disk, leaving 1/2 inch of space between the rounds. If using, brush a coat of egg wash onto the surface of each round.
• Use a sharp knife to score each round gently into 8 wedges--press down just enough to barely cut into the dough, to a depth of about 1/4 inch. Bake until the edges of the shortbread are just beginning to turn golden and the surface appears set, 12 to 14 minutes.
• Cool the shortbread completely on the baking sheet, then cut along the score lines into wedges.

BROWN SUGAR BARS

Steps:

• Preheat oven to 350 degrees.
• Grease and flour an 8" baking pan.
• Sir together butter and brown sugar.
• Add egg and stir until blended.
• Combine flour, baking powder and salt.
• Add to brown sugar mixture, mixing well.
• Add vanilla extract and chopped pecans and stir.
• Pour into the greased and floured pan.
• Bake at 350 degrees for 30-35 minutes.
• Cool in pan.
• When cool, cut into bars and dust with powdered sugar.

BROWN SUGAR SHORTBREAD

Steps:

• 1. Position a rack in the center of the oven and preheat to 350 degrees. Lightly butter a 9- to 9 1/2 inch springform pan.
• 2. Beat the butter in a medium bowl with an electric mixer set at high speed until smooth, about 1 minute. Add the sugar and beat until the mixture is light in color and texture, about 2 minutes. Using a wooden spoon, stir in the flour, cornstarch, and salt. Press the dough evenly into the pan. Using the tines of a fork, press around the perimeter of the dough. Prick the dough, reaching down to the bottom of the pan, into 10 equal wedges.
• 3. Bake until lightly browned, about 30 minutes. Cool completely in the pan. Remove the sides of the pan. Cut the shortbread into wedges, following the perforations in the dough. (The shortbread can be stored in an airtight container for up to 5 day.)

CINNAMON, BROWN SUGAR, AND WALNUT SHORTBREAD CRESCENTS

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.)

BROWN SUGAR SHORTBREAD BARS

Steps:

• 1. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, and salt in a small bowl; stir with a whisk.
• 2. Place brown sugar and butter in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
• 3. Preheat oven to 325°.
• 4. Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5-inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 25 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.

BROWN SUGAR SHORTBREAD

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Gradually stir in flour and mix well. Turn onto a lightly floured surface and knead until smooth, about 3 minutes. Pat into a 1/3-in.-thick rectangle measuring 11 in. x 8 in. , Cut into 2-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with a fork. , Bake at 300° for 25 minutes or until bottoms are lightly browned. Cool for 5 minutes before removing from pan to a wire rack.