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Maple-Walnut Shortbread

Maple-Walnut Shortbread
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Serves 36| Hands-On Time: | Total Time:


  • 1 cup unsalted butter
  • 1/2 cup packed light brown sugar
  • 1/2 cup maple syrup
  • egg, separated
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups 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.
By December, 2001

Nutritional Information

  • Per Serving
  • Calories 128
  • Fat 8.5g
  • Sat Fat 4g
  • Cholesterol 19mg
  • Sodium 21mg
  • Protein 2g
  • Carbohydrate 12g
  • Sugar 6g
  • Fiber 1g
  • Iron 0.5mg
  • Calcium 17mg
What does this mean? See Nutrition 101 .

Quick Tip

To separate an egg, crack the shell in half. Transfer the yolk back and forth between halves, letting all the white slip out into the bowl.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.