ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Walnut Shortbread

Photo: Evan Sklar
Yield 36 bars
Wrapped in freezer bags, these freeze beautifully for up to 3 months.

Ingredients

  • 1 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup maple syrup
  • 1 egg, separated
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups chopped walnuts

How to Make It

  1. Heat oven to 300º F. Using an electric mixer, beat the butter, brown sugar, maple syrup, and egg yolk until smooth. Stir in the flour, cinnamon, and salt until combined. Spread the dough into an ungreased 15 1/2-by-10 1/2-inch jelly-roll pan or cookie sheet with sides.

  2. Beat the egg white in a small bowl with a fork until foamy. Spread evenly over the dough. Sprinkle on the nuts and press them gently into the dough.

  3. Bake 35 to 40 minutes or until the shortbread shrinks slightly from the sides of the pan. Do not overcook; you want them to be a little chewy. Cut diagonally into 3-by-1 1/2-inch bars.