Warm weather is finally here, and I’m ready to sit on the porch with tea and a snack. So when I saw a hundred-year-old recipe for Nut Squares that said, “Very nice for afternoon tea,” I knew that I needed to try the recipe.
The Nut Squares were tasty and chock-full of nuts with a crispy crust and a chewy middle. The one downside is that the crust had a tendency to crack and break when I cut the cookies into bars.
Here’s the original recipe:
I was surprised that the recipe did not call for any butter or shortening – though the cookies still had a nice texture. Perhaps the top crust may have had less tendency to break and crumble off the bars if the recipe had inclued butter or shortening.
Here’s the recipe updated for modern cooks:
1 1/2 cups sugar
3/4 cup flour
1/2 teaspoon baking powder
2 cups chopped nuts (I used chopped walnuts.)
Preheat oven to 375° F. Put eggs in mixing bowl and beat. Add sugar, flour, and baking powder; beat until smooth. Pour mixture into a greased 9 X 13 inch baking pan. Bake until set and the top is light brown (about 25 – 30 minutes). Remove from oven. When partially cool cut into squares or 1 X 2 inch bars.