Raspberry Walnut Shortbread

Submitted by katie in the UP

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

 

• Ready In: 1hr
• Ingredients: 10
• 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.

Reviews

[Girly_Girl_Lori]

I made these for Christmas, and they were OUTSTANDING!!! I am actually on recipezaar right now so that I can print the recipe for many members of my family!

 

[SusieQusie]

Wow! Even with my mediocre skills, this is truly bakery quality! Flavors that meet up beautifully, just right on sweetness, a crust that holds together but isn't tough & the occasional walnut crunch - perfect! Your low end cook time was right on the mark in my convection oven. This will definitely become a regular sweet treat for me! Thanks!