Maple Walnut Shortbread Bars

Maple Walnut Shortbread Bars

COOKIE BASE:

1-1/2 cups flour

1/4 tsp salt

1/4 cups packed brown sugar

1/2 cup cold unsalted butter, cut into pats

TOPPING:

2 eggs

1/2 cup packed brown sugar

1/2 cup maple syrup

1 tsp vanilla extract

1 cup coarsely chopped toasted walnuts

Preheat oven to 350° F; grease a 9x13-inch baking pan.

Put the flour, salt and brown sugar in the bowl of a food processor and process to combine. Add the butter and process until the mixture begins to clump, scraping down the bowl several times. Spread mixture into pan and press down with bottom of measuring cup or with fingertips. Bake for 12 minutes, until dry-looking and firm to the touch.

Meanwhile, make the topping: put the eggs, brown sugar, maple syrup and vanilla in the food processor bowl (no need to wash after making the base) and process until well blended. Add the walnuts and pulse several times to combine and chop the walnuts into pea-size pieces. Do not over process or the walnut pieces will be too small.

Pour the topping over the cookie base and bake for an additional 18 to 22 minutes, until the topping is set, crisp and brown. Let cool completely on a wire rack. Run a sharp knife around the edge of the pan, then cut into squares or bars.

Teena & Treeva with friend Tarry, Nahcotta, WA