Show Subscription Form




Raspberry-Walnut Shortbread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 24 servings

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter
  • 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

  1. 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° for 18-20 minutes or until set and the edges are lightly browned.
  2. Meanwhile, for topping, combine eggs and brown sugar in a 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. Yield: 2 dozen.
Originally published as Raspberry-Walnut Shortbread in Country Woman November/December 2002, p37

Reviews for Raspberry-Walnut Shortbread(0)

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT