Raspberry-Walnut Shortbread Recipe

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Raspberry-Walnut Shortbread Recipe

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

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

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.
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

  • 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
  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

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