Raspberry Walnut Shortbread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Ingredients:
1 1/4 cups flour |
2 tablespoons flour |
1/2 cup sugar |
1/2 cup cold butter |
1/2 cup raspberry jam |
2 eggs |
1/2 cup brown sugar, packed |
1 teaspoon vanilla extract |
1 teaspoon baking soda |
1 cup walnuts, finely chopped |
Directions:
1. In a bowl, combine 1 1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9 inch square baking pan.
2. Bake at 350 degrees for 20 to 25 minutes or until edges are lightly browned.
3. Place on a wire rack.
4. Spread jam over hot crust.
5. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour (2 tbls) stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly.
6. Bake for 17 to 20 minutes or until golden brown and set.
7. Cool completely on wire rack before cutting.
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