Raspberry and Walnut Shortbread
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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