Raspberry Walnut Shortbread Recipe

Raspberry Walnut Shortbread Recipe photo by Taste of Home

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A sweet raspberry filling is sandwiched between a crispy crust and a crunchy brown sugar topping in these satisfying snack bars, submitted by field editor Pat Habiger of Spearville, Kansas.

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Raspberry Walnut Shortbread Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 16 Servings

15 20 35

Ingredients

1-1/4 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup sugar
1/2 cup cold butter
1/2 cup raspberry jam
2 eggs
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/8 teaspoon baking soda
1 cup finely chopped walnuts

Directions

In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust.
In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly.
Bake for 17-20 minutes or until golden brown and set. Cool completely on a wire rack before cutting. Yield: 16 servings.

Nutritional Facts 1 serving (1 each) equals 222 calories, 11 g fat (4 g saturated fat), 42 mg cholesterol, 79 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raspberry Walnut Shortbread in Taste of Home April/May 2003, p60

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Raspberry Walnut Shortbread

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(1-1) of 1 reviews

Reviewed on Aug. 26, 2011 by shecooksalot

These cookies have a nice sweet taste. They are a little more effort than your average cookie, but I think worth it. The topping is especially good. We didn't have raspberry jam so we substituted strawberry and it was very good.