Raspberry-Walnut Shortbread Recipe
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Raspberry-Walnut Shortbread

By: Ann Previt  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 89 people have saved this

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter (no substitutes)
  • TOPPING:
  • 2 eggs, lightly beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons 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 degrees F for 18-20 minutes or until set and the edges are lightly browned.
  2. Meanwhile, for topping, combine eggs and brown sugar in a mixing 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2009 by ADZELL 
I actually really enjoyed these bars & am really looking forward to what they will taste like... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by Deb C 
This is an excellent recipe. I did use slightly more than a 1/3 cup of jam because my family... MORE

 
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