This old fashion cookie will delight your family and friends. Walnuts are very healthy and should be a part of everyone's diet. If you are going to make cookies, why not include this healthy ingredient! Make my Black Walnut Bars with Sauce for a wonderful cookie treat. Great with a cup of coffee on a cold winter evening or with a glass of cold milk, depending on your preference or the weather. We had lots of black walnut trees in Southern Indiana were I grew up and we found lots of uses for the nuts. As a child, I hated gathering the nuts and cracking them. Shelling black walnuts is a very messy business and they stain your hands, not something a young girl enjoyed! But I sure enjoyed the goodies made with them! I have lived away from Indiana over half of my life but my most of my favorite recipes are the ones I enjoyed there. I still can't believe my children aren't as crazy about those walnuts as I am.
WALNUT BARS WITH SAUCE
Preheat oven to 350 degrees.
Lightly grease and flour a 15-inch jelly roll pan and set it aside.
2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cups firmly packed brown sugar
3 large eggs, unbeaten
2 tbsp milk
1 tsp vanilla extract
1 cup ground coconut
1 cup black walnuts, chopped fine
Sift the flour and salt together; set aside.
In a large mixing bowl cream the butter and brown sugar together until creamy. Add the eggs, milk, and vanilla to the butter mixture, beating well. Gradually blend in the flour. Add the coconut and walnuts, stirring to blend in well. Spread the mixture into the prepared pan; set aside.
Prepare the following sauce:
3/4 cup firmly packed brown sugar
2 tbsp butter
1/4 cup cream
1 tsp corn syrup
1 tsp vanilla extract
In a saucepan combine the brown sugar, butter, cream, and corn syrup stirring until well blended. Cook over medium heat, stirring occasionally, to the soft ball stage (234 degrees on a candy thermometer). Remove from the heat and add the vanilla extract. Drizzle over the prepared batter before baking.
Bake at 350 degrees for 25 to 30 minutes until done. Cool in the pan for 30 minutes then cut into 54 bars. To serve, remove carefully from the pan.
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