California Walnut Shortbread House

  • Yield: 12 servings
  • Prep: 35 mins
  • Cook: 30 mins


Walnut Shortbread
1cup butter, softened
1/2cup superfine sugar
1tablespoon vanilla
2cups all-purpose flour
1/8teaspoon salt
1cup California walnuts, chopped
1/2cup water
1/4cup meringue powder
4-2/3cups icing sugar



  1. In large bowl, beat butter and sugar until fluffy; stir in vanilla. Add flour, salt and walnuts; stir until blended.

  2. 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. Pat excess dough into ball, wrap in plastic wrap and freeze for later use.

  3. 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.


  1. 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.

  2. Keep covered with damp towel to prevent drying. Makes 3 cups.

To assemble house:

  1. 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.

  2. Decorate with California walnut halves, candies, pretzels and other goodies as desired.

Makes 1 house.


Source: California Walnut Commission

Nutritional Info *per serving

  • Calories 500
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 10g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 5g
  • Cholesterol 40mg
  • Sodium 160mg
  • Potassium 70mg
  • Carbohydrate 75g
  • Fiber 1g
  • Sugars 53g
  • Protein 4g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 8%