Walnut Shortbread Bars Food

MAPLE WALNUT SHORTBREAD BARS

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

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.

WALNUT COOKIE BARS (WITH SHORTBREAD CRUST)

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.

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.

WALNUT SHORTBREAD COOKIES

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.

GOOEY CHOCOLATE WALNUT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking pan.
• For the crust; in a processer mix the flour, sugar and salt until combined (about 4-5 seconds).
• Add in the butter and process until crumbly.
• Press into bottom of the baking dish.
• Bake for about 15 minutes, or until lightly browned.
• For the filling; in a large mixing bowl whisk the eggs, corn syrup, sugar, melted butter and vanilla until well combined.
• Mix in the chocolate chips and nuts.
• Pour over the crust.
• Bake for about 25-30 minutes or until set.

RASPBERRY/WALNUT SHORTBREAD BARS

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.

WALNUT SHORTBREAD

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

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.

WALNUT SHORTBREAD

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch round tart pan with a removable bottom; set aside. Pulse walnuts in a food processor until finely ground. Transfer to a bowl, and whisk in flour and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, sugar, and vanilla until pale and fluffy. Slowly add walnut mixture, and beat until just combined.
• Transfer dough to prepared 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). Transfer to refrigerator and chill until firm.
• 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 the center, 40 to 45 minutes. Transfer pan to a wire rack. Recut into wedges and prick again. Let cool.