Walnut Shortbread
Yield
1 dozenPrep
15 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 ½ | cups |
unbleached all-purpose flour
or more if needed |
|
| ¾ | cup |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
walnuts
chopped |
|
| 12 | each |
walnuts
large, pieces |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 355 | ml |
unbleached all-purpose flour
or more if needed |
|
| 177 | ml |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
walnuts
chopped |
|
| 12 | each |
walnuts
large, pieces |
*
|
Directions
Cream butter, icing sugar and vanilla until light.
Stir in flour and chopped walnuts.
Pat dough into 9 inch pan with removable bottom.
Score with fork into 12 pie shaped wedges.
Place one walnut piece on each wedge.
Set pan on cookie sheet. Bake in oven heated to 325℉ (160℃). for 40 minutes or until lightly brown.
Cool. Cut into wedges.
