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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 16 |
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MANY of my treasured recipes have come from a group of Moms I used to meet with for tea and coffee when our children were small. I adapted this recipe from a friend who made it with strawberry jam. Instead I use raspberry jam and fresh berries from my big raspberry patch. Ingredients:
1 cup butter, softened |
1 cup sugar |
2 egg yolks |
2 cups king arthur unbleached all-purpose flour |
1 cup finely chopped walnuts |
1/2 cup seedless raspberry jam |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts.
2. Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Yield: 16 bars.
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