Shortbread Nut Bars
Shortbread is a Scottish biscuit traditionally made from one part white sugar, two parts butter, and three parts oat flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Shortbread resulted from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a hard, dry, sweetened biscuit called a rusk. Eventually, yeast from the original rusk recipe was replaced by butter, which was becoming more of a staple in Britain and Ireland.
Although shortbread was prepared during much of the 12th century, the refinement of shortbread is credited to Mary, Queen of Scots in the 16th century.
Shortbread is widely associated with Christmas and Hogmanay festivities in Scotland for no apparent reason, and the Scottish brand Walkers Shortbread is exported around the world.
Shortbread is baked at a low temperature to avoid browning. When cooked, it is nearly white, or a light golden brown. It may be sprinkled with more sugar while cooling. It may even be crumbly before cooled but will become firmer after cooling.
Shortbread Nut Bars Recipe Card Front
Front of the recipe card for Shortbread Nut Bars, recipe, which is written on the back of an old bank slip or ledger slip.
There was not a name for the recipe listed other than “cookies” so I decided to name it based on feedback from the Vintage Recipe Project Facebook group.
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Shortbread Nut Bars Recipe
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- 1/2 cup shortening
- 1 cup granulated sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1 1/2 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 cup brown sugar
- 1 egg white, stiffly beaten
- 1 cup nuts, chopped
- Cream shortening and sugar until light
- Add beaten eggs
- Sift the salt, flour, and baking powder
- Add the flour mixture to the creamed mixture
- Add vanilla and mix well
- Spread thinly and frost
- Bake at 325 degrees for 30 minutes