- 1 cup butter, softened
- 1 cup sugar
- 2 egg yolks
- 2 cups all-purpose flour
- 1 cup finely chopped walnuts
- 1/2 cup seedless raspberry jam
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts.
- Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Yield: 16 bars.
Originally published as Raspberry Walnut Bars in Reminisce August/September 2006, p 50
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