Fresh California walnuts add a new note to a classic.
Ingredients
- 1 cup (250 mL) butter, softened
- 1/3 cup (75 mL) granulated sugar
- 1/4 cup (50 mL) cornstarch
- 1 tsp (5 mL) vanilla
- Pinch salt
- 1/2 cup (125 mL) finely chopped walnuts
- 1-1/3 cups (325 mL) all-purpose flour
- 24 walnut quarters
Steps
- 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.)
