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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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

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

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.
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.