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Raspberry and Walnut Shortbread Recipe
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Raspberry and Walnut Shortbread

1 1/4 cups plus 2 tbs flour, divided
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup raspberry jam
2 eggs
1/2 cup brown sugar
1 tsp vanilla
1/8 tsp salt
1/8 tsp baking soda
1 cup walnuts or pecans

Combine: 1/14 cups flour and sugar in medium bowl. With a pastry blender or two knives, cut butter into dry ingredients until mixture resembles coarse crumbles. Press into bottom of lightly greased 9x9 inch baking pan.

Bake: at 350F for 20 minutes or until edges are lightly golden. Remove from oven; spread raspberry jam over shortbread.

In medium bowl beat eggs, brown sugar, and vanilla until creamy. Combine 2 tbs flour, salt and soda, add to egg mixture and blend. Stir in walnuts. Spoon over jam, spreading lightly to corners of pan.

Bake at 350F for 20 minutes more or until top is set. Cool in pan, cut into bars.

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