Raspberry Walnut Shortbread

Recipe from Taste of Home April/May 2003 edition. Posted for 2005 Zaar World Tour.

• Ready In: 1 hr
• Serves: 16

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.