WALNUT SHORTBREAD COOKIES
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
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
WALNUT SHORTBREAD
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
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.
OAT-WALNUT THINS
Steps:
- Make Classic Shortbread dough with just 1 cup flour. Add 1 cup ground oats and 3/4 cup finely ground walnuts with the flour. Divide between two 8-inch square pans, score and bake about 1 hour at 300 degrees. Cool and slice; drizzle with melted bittersweet chocolate.
MAPLE WALNUT SHORTBREAD BARS
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
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.
WALNUT SHORTBREAD COOKIES
Provided by Food Network
Yield Makes about 42 1 1/4-inch cookies
Number Of Ingredients 7
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.
WALNUT SHORTBREAD
This walnut shortbread recipe is actually quite simple, and the final product will yield delicious results. Enjoy this treat with a cup of tea for an afternoon pick-me-up or nighttime snack.
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 8
Number Of Ingredients 6
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.
MAPLE-WALNUT SHORTBREAD
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 32 cookies
Number Of Ingredients 7
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 SHORTBREAD SQUARES
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
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
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
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 COOKIE BARS (WITH SHORTBREAD CRUST)
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
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-LEMON SHORTBREAD
This healthier shortbread calls for whole wheat flour and nutrient-rich walnuts for a tasty treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16 wedges
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans; set aside. In a food processor, combine nuts, flours, sugar, and salt; pulse until nuts are finely ground but not oily. Add the butter, oil, lemon zest, and lemon juice; pulse until the mixture just comes together.
- Divide the mixture between the two pans and press in until even. With a sharp knife, cut each round of dough into 8 wedges. Lightly prick the tops with the tines of a fork. Bake until set and pale tan, about 22 minutes.
- Transfer to a wire rack and cut through each wedge. Cool 10 minutes, then invert onto a plate and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 178 g, Fat 14 g, Protein 3 g
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