Holiday recipe: California walnut shortbread house

Create your very own Walnut wonderland! Three batches of dough and one batch of icing are required to make the entire house, including chimney and vestibule. One batch of dough is perfect for cookies.

Ingredients
  Walnut Shortbread:

• 1 cup (250 mL) butter, softened
• 1/2 cup (125 mL) superfine sugar
• 1 tbsp (15 mL) vanilla
• 2 cups (500 mL) all-purpose flour
• 1/8 tsp (0.5 mL) salt
• 1 cup (250 mL) California Walnuts, chopped

  Icing:

• 1/2 cup (125 mL) water
• 1/4 cup (50 mL) meringue powder
• 4-2/3 cups (1150 mL) icing sugar

Preparation
1 Shortbread: In large bowl, beat butter and sugar until fluffy; stir in vanilla. Add flour, salt and walnuts; stir until blended. Pat dough into ball, wrap in plastic wrap and freeze 30 minutes or until firm. Once chilled, place dough between 2 sheets of parchment paper and roll to 1/2-inch (1-cm) thickness. Cut into desired shapes for house [each piece should be no larger than 6 inches x 8 inches (15 cm x 20 cm)]; gently remove from parchment paper and place on baking sheet.

2 Bake shapes in centre of 300F (150C) oven 30 minutes or until firm and golden. Let cool completely before transferring gently to rack. Repeat with remaining house shapes.

3 Icing: In medium bowl, beat water and meringue powder 2 minutes or until foamy. Add icing sugar; beat 4 more minutes or until very stiff peaks form. Keep covered with damp towel to prevent drying. Makes 3 cups.

4 To assemble house: With pastry bag fit with desired tip, use icing to secure pieces of house together. Let sit at least 4 hours or until completely dry before decorating.

5 Decorate roof with California walnut halves and remainder of house with walnuts, candies and other goodies as desired.

For more great walnut recipes, visit The California Walnut Commission.

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