Reviewed: Dec. 16, 2011

My mom and I doubled this recipe, and maybe that's why it took longer to bake. The flavor is amazing!!! But we had some problems getting it to set up in the middle. But definitely good enough that I will try again! Thank you!

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Reviewer:

MARFYC

Cooking Level: Expert

Living In: Omaha, Nebraska, USA

Reviewed: May 17, 2010

WOW, these are great!! They are easy and quick to make, yet look kinda fancy. Followed the recipe except that I didn't have raspberry jam, so I used strawberry instead, and used more of it (I didn't measure the jam, but I used a little over half of a 10 oz. jar.) Raspberry is good too, I'm sure! Thanks for the great recipe, will make again for sure!!

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Feb. 1, 2010

The topping reminded me of pecan pie, which I really don't like.

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Reviewer:

Kristy, Santa Rosa

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Reviewed: Jan. 10, 2010

one word, WOW! Super easy, and delish! I used almonds because I have a lot leftover from another recipe. I love this, thanks!

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Reviewer:

colie

Reviewed: Dec. 23, 2009

I made these today for Christmas cookie trays & they turned out so yummy! They look good too! The recipe is perfect as is - GREAT job Ann! & Thank you for this new recipe for my files!!

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Reviewer:

Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

Reviewed: Dec. 22, 2009

Excellent! I mixed up the shortbread ingredients in my processor then baked it for 20 min. The final baking need an extra 2-3 minutes. And I did add a little extra jam. The shortbread was perfect! Not at all crumbly or dry. After they cooled they cut into sqaures easily without any crumbling and they were a beautiful addition to the cookie tray. I will definitely make these again. Thanks for the recipe!

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Reviewer:

Lynnje

Reviewed: Dec. 21, 2009

Well i absolutely loved these although my husband said they didn`t taste to him...I think the shortbread,rasberry jam,and walnut go great together!!Almost like a butter tart taste with rasberry though...I changed nothing and will make this again...for me..loll

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Reviewer:

EILEEN

Cooking Level: Expert

Reviewed: Nov. 9, 2009

This is an excellent recipe. I did use slightly more than a 1/3 cup of jam because my family likes a lot of fruit flavor. I just coated the crust layer generously. I will be making these often. Thanks for sharing!

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Feb. 16, 2009

I actually really enjoyed these bars & am really looking forward to what they will taste like after they have had a day or 2 to sit & the flavors to marry a little more. Made the recipe exactly as stated & loved how simple & easy it was; 20 minutes in the oven for both stages & they came out perfect. Would be great for a brunch or to accompany a heavy dinner since they are not heavy.

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