Fresh California walnuts add a new note to a classic.
- Portion size 24 servings
- Credits : Holiday Best: 2005
Ingredients
Method
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In large bowl, beat butter until fluffy. Add sugar, cornstarch, vanilla and salt ; beat until smooth. Mix in chopped walnuts. Mix in flour in 3 additions. Press evenly into prepared pan. With rounded table knife, cut into 24 bars; press walnut quarter into each.
Bake in centre of 300°F (150°C) oven until golden, about 45 minutes. With rounded knife, recut bars. Let cool in pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 6 weeks.)
Nutritional facts <b>Per bar:</b> about
- Sodium 79 mg
- Protein 1 g
- Calories 131.0
- Total fat 10 g
- Cholesterol 24 mg
- Saturated fat 5 g
- Total carbohydrate 10 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 7.0
