Walnut y Shortbread
|Butter||1 Cup (16 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|California walnuts||1 Cup (16 tbs), finely chopped and toasted|
|Granulated sugar||2 Tablespoon|
Cream butter with brown sugar and salt; mix in y.
Gradually add flour; stir in walnuts.
Spread in ungreased 9-inch square baking pan.
Refrigerate 30 minutes.
Prick dough all over using fork.
Bake at 325°F about 55 minutes or until dark golden brown.
If dough puffs up during baking, prick again.
Sprinkle lightly with granulated sugar; cool.