Walnut Dainties
Submitted by aztecs
Buttery brown sugar bar cookies with chopped walnuts and a hint of rum extract, baked in one pan and cut into squares. Serve warm with ice cream or stash them in a tin for later.
YIELD
12 squaresPREP
15 minCOOK
35 minREADY
50 minDon’t let the dainty name fool you. These bar cookies are rich, chewy, and dangerously easy to keep reaching for.
Brown sugar and butter cream together into a toffee-scented base, rum extract adds a warm boozy undertone, and chopped walnuts give every square a satisfying crunch.
One pan, minimal fuss, and they’re just as good straight from the oven with a scoop of vanilla ice cream as they are cold from a cookie tin the next day.
Pro Tips
- Pack the brown sugar firmly when measuring. It’s what gives these bars their chewy, caramelly center.
- Don’t overbake. Pull them at 35 minutes even if the center looks slightly soft. They’ll firm up as they cool.
- Cut into squares while still warm for clean edges.
- A drizzle of caramel sauce over the top turns these into a proper plated dessert.
Ingredients
Directions
Cream butter with brown sugar until light.
Beat in egg and vanilla.
Mix in flour, baking powder and flavoring.
Add walnuts. Spread in greased 8 inch; square cake pan.
Bake at 350℉ (180℃) for 35 minutes and cut into squares.
Serve hot or cold, plain or with whipped cream or ice cream.
Store in tin.
Comments
