Yield: 20 Servings
|¾ cup||Butter, softened|
|1 teaspoon||Lemon peel, grated|
|1 cup||Walnuts, ground|
|1 cup||Raspberry or apricot jam|
|\N \N||Powdered sugar|
Heat oven to 325°. Spray or grease a 9 in square baking dish. Combine butter, sugar, egg, cinnamon, lemon peel, cloves, and salt, beat until light and fluffy. Add flour and walnuts, mix well. Set aside ¾ cups dough for lattice top. Press remaining dough into greased pan. spread with jam. Out of the ¾ cup dough make pencil shaped strips by rolling on floured board with palms of hands. Arrange strips in lattice over jam. Bake at 325° for about 45 minutes or until lightly browned. Cool completely. Sprinkle with powdered sugar, if desired. Cut into bars. 20 bars.
NOTES : Jam filled treats with pretty lattice tops, a cookie version of the famous Linzer tortes from the city of Linz, Austria.
Recipe by: Diamond Walnut Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Feb 22, 1997.