Maple-Walnut Shortbread

Photo by Evan Sklar
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  • Serves 36
  • Hands-On Time
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  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 128 calories
    • Fat 8.5 g
    • Sat Fat 4 g
    • Cholesterol 19 mg
    • Sodium 21 mg
    • Protein 2 g
    • Carbohydrate 12 g
    • Sugar 6 g
    • Fiber 1 g
    • Iron 0.5 mg
    • Calcium 17 mg
Wrapped in freezer bags, these freeze beautifully for up to 3 months.


  1. Check 1cup unsalted butter
  2. Check 1/2cup packed light brown sugar
  3. Check 1/2cup maple syrup
  4. Check 1 egg, separated
  5. Check 2cups all-purpose flour
  6. Check 1tablespoon ground cinnamon
  7. Check 1/4teaspoon salt
  8. Check 1 1/2cups chopped walnuts


  1. Heat oven to 300° 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. 
  2. Spread the dough into an ungreased 15 1/2-by-10 1/2-inch jelly-roll pan or cookie sheet with sides.
  3. 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.
  4. 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.
     This recipe makes 36 bars.