Chewey Walnut Squares
Yield
12 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
unbeaten |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
all-purpose flour
sifted |
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
unbeaten |
|
| 237 | ml |
brown sugar
packed |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
all-purpose flour
sifted |
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
walnuts
coarsely chopped |
|
Directions
Grease an 8-inch square pan.
Stir together the egg, brown sugar and vanilla.
Quickly stir in flour, baking soda and salt.
Add walnuts.
Spread in pan and bake at 350℉ (180℃) F for 18 to 20 minutes.
(Cookies should be soft in center when taken from the oven).
Leave in pan, cut into 2-inch squares.
