Raspberry-nut shortbread bar
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Flour |
| ½ | cup | Sugar |
| ½ | cup | Butter |
| ⅓ | cup | Raspberry jam |
| 2 | Eggs | |
| ½ | cup | Brown sugar; packed |
| 1 | teaspoon | Vanilla |
| 2 | tablespoons | Flour |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Baking soda |
| 1 | cup | Chopped walnuts |
Directions
From: Randy and Colleen Jones <rcjones@...> Date: Fri, 5 Jul 1996 21:33:06 -0700 From the Back of Diamond Walnut Pkg.
Shortbread recipe: Combine flour, sugar and butter til fine. Press into bottom of lightly greased 9" baking pan. Bake at 350 F for 20 minuets or til light brown. Remove.
Spread ⅓ c. raspberry jam over the cooled shortbread.
Beat eggs, brown sugar and vanilla til well blended. Stir flour, salt and soda together. Add to the egg mixture. Add 1 c. chopped walnuts.
Spoon the above over the jam and sprad lightly to the corners of the pan.
Return to the oven for 20 - 25 minutes, or until top is set.
Cool. Cut into bars.
EAT-L Digest 5 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .