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Raspberry-Walnut Shortbread

 Raspberry-Walnut Shortbread
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.
24 ServingsPrep: 15 min. Bake: 35 min.


  • 1-1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup cold butter
  • 2 eggs, lightly beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon McCormick® Pure 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


  • 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.