Raspberry-Walnut Shortbread |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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These buttery fruit-topped shortbread bars are a treat to eat any time of year. They are fancy but not too rich-and a nice change of pace from chocolaty bar cookies, notes Ann Previt of La Grande, Oregon. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/2 cup cold butter |
topping: |
2 eggs, lightly beaten |
1/2 cup packed brown sugar |
1 teaspoon vanilla extract |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/8 teaspoon baking soda |
1 cup chopped walnuts |
1/3 cup raspberry jam |
Directions:
1. In a bowl, combine flour and sugar. Cut in butter until crumbly. Press onto the bottom of a greased 9-in. square baking pan. Bake at 350° for 18-20 minutes or until set and the edges are lightly browned.
2. Meanwhile, for topping, combine eggs and brown sugar in a bowl. Beat in vanilla. Combine the flour, salt and baking soda; add to egg mixture. Stir in walnuts. Carefully spread jam over hot crust. Pour egg mixture over jam. Bake 16-20 minutes longer or until browned and set. Cool. Cut into bars. Yield: 2 dozen.
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