A shortbread base with a maple and walnut topping reminiscent of a pecan pie.
Ingredients
- For the crust:
1-1/2 cups all-purpose flour
1/4 cup brown sugar
1/2 cup butter or margarine
- For the filling:
2/3 cup brown sugar, packed
1 cup maple syrup
2 large eggs, slightly beaten
1/2 teaspoon vanilla
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts
Directions
- Make the crust:
- Preheat oven to 350 F. Greas a 9 x 13 x 2-inch baking pan. Combine flour and sugar, cut in butter until crumbly. Press into bottom of prepared pan. Bake 15 minutes; let cool.
- Make the filling:
- Combine brown sugar and maple syrup in small saucepan, simmer 5 minutes and allow to cool slightly. Place beaten eggs in a mixing bowl; slowly pour syrup over beaten eggs, stirring constantly. Stir in vanilla, flour and salt. Pour over baked crust. Sprinkle walnuts over top. Bake in a 350 oven for 20 to 25 minutes. Cool in pan on a wire rack, cut in 1-3/4″ squares.
Notes
- Posted by Phyllis,CA to the now-defunct Holiday Cookie Club at Epicurious.com. Phyllis added: “I have also won blue ribbon at county fair. They are great. Enjoy!”
