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For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch square baking dish. Cream butter and sugar in processor unitl light and fluffy. Add flour and process just until blended; do not form ball. Pat into bottom of prepared dish. Bake until shortbread is light brown, about 25 minutes. For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2" squares. Store in airtight container. Source: Bon Appetit magazine, December 1984. Typed for you by Karen Mintzias
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 139 (68%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||21 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 40.7mg||13 %|
|Sodium 48.9mg||2 %|
|Potassium 25.5mg||1 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17.1g|
|Protein 0.5g||1 %|
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Calories per serving: 205
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