RASPBERRY WALNUT SHORTBREAD BARS

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Raspberry Walnut Shortbread Bars image

This is a great bar cookie. I have been making this since I was in high school (can you say that 70's show) and it always comes out great. I know my mom gave me the recipe but I have no idea where it came from. To be honest it probably came from the newspaper she was always clipping recipes. You are gonna love these & the nice thing is you can change the flavor by changing the jam, we also use apricot.

Provided by Carb Lover

Categories     Bar Cookie

Time 1h

Yield 9-12 serving(s)

Number Of Ingredients 10

1 1/4 cups flour
1/2 cup butter (real butter no substitutes)
1/2 cup sugar
1/2 cup raspberry jam (your choice of seeds or not)
1/3 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
3 tablespoons flour
1/8 teaspoon salt
1 cup chopped walnuts

Steps:

  • 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
  • Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
  • 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
  • 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
  • 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
  • 5. Cool Completely and cut into bars.
  • The cooking time will vary as oven do so watch until the top turns golden brown.

Nutrition Facts : Calories 388.9, Fat 20, SaturatedFat 7.7, Cholesterol 74.1, Sodium 130.1, Carbohydrate 48.4, Fiber 1.6, Sugar 28.1, Protein 5.6

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