"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Waldorf Squares Recipe

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This recipe for Waldorf Squares, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Marsalis
Added: Saturday, March 22, 2008


Cookie Base:
1/2 cup of butter
1 cup flour

2 eggs
1/2 brown sugar
1 tsp vanilla
2 Tbsp maple syrup
1 cup chopped walnuts
1 cup shredded coconut
1/3 cup all purpose flour
1 tsp salt

6 Tbsp butter (room temp)
1 lb confectioner's sugar
1/4 cup heavy cream
1 1/2 tsp vanilla

Cookie base: Heat oven at 350 degrees. Coat a 13 x 9 baking pan with nonstick spray. Cut butter into small pieces, work into flour by hand or with a pastry cutter. Pack evenly in prepared pan. Bake for 350 degrees for 15 minutes. Cool.

Filling: In a large bowl, beat eggs and sugar until combined. Stir in vanilla, maple syrup, nuts and coconut. Sift together flour, salt and baking powder. Fold in egg mixture. Spread evenly over the cooled cookie base. Bake at 350 degrees for 25 minutes. Remove from oven and allow to cool.

Frosting: Cream butter until soft. Gradually add half of the sugar. Beat in 2 tablesppons cream and all of the vanilla. Gradually blend in remaining sugar and enough cream for a good consistency. Frost; let set for up to 30 minutes. To serve, cut into squares and top with a walnut.

Number Of Servings:
Number Of Servings:
48 squares




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