CHERRY WALNUT BARS
Bars with a shortbread-like base and topped with frosting and coconut.
Provided by Roxanne
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
- Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
- Bake 25 min. Cool.
- Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 29.7 g, Cholesterol 36.3 mg, Fat 10.4 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 127.5 mg, Sugar 18.7 g
WALNUT BARS
Walnuts grow everywhere in California! I grew up on a "walnut acre" and love them. When I use walnuts, I always think back to my family and harvest time. I hope you enjoy these bars as much as we do. -Chante Jones, Alturas, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20 minutes or until edges are lightly browned., For filling, in a small bowl, combine the eggs, brown sugar, flour, vanilla, salt and baking powder. Stir in walnuts. Spread over crust. , Bake for 25 minutes or until filling is golden brown. Cool on a wire rack., Combine confectioners' sugar and enough lemon juice to achieve desired consistency; spread over filling. Let stand until set before cutting.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
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.
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 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
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 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
RASPBERRY-FILLED WALNUT SHORTBREAD BARS
A sweet raspberry filling is sandwiched between a crispy crust and a crunchy brown sugar topping in these satisfying snack bars, submitted by field editor Pat Habiger of Spearville, Kansas.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust., In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. , Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 222 calories, Fat 11g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 79mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
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