Raspberry-Filled Walnut Shortbread Bars Recipe

5 1 2
Raspberry-Filled Walnut Shortbread Bars Recipe
Raspberry-Filled Walnut Shortbread Bars Recipe photo by Taste of Home
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Raspberry-Filled Walnut Shortbread Bars Recipe

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5 1 2
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1/2 cup sugar
  • 1/2 cup cold butter or margarine
  • 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 mixing 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.
Originally published as Raspberry Walnut Shortbread in Taste of Home April/May 2003, p60

Nutritional Facts

1 each: 222 calories, 11g fat (4g saturated fat), 42mg cholesterol, 79mg sodium, 29g carbohydrate (19g sugars, 1g fiber), 4g protein.

  • 1-1/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1/2 cup sugar
  • 1/2 cup cold butter or margarine
  • 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
  1. 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.
  2. In a mixing 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.
Originally published as Raspberry Walnut Shortbread in Taste of Home April/May 2003, p60

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shecooksalot User ID: 5888460 127996
Reviewed Aug. 26, 2011

"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."

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