RASPBERRY WALNUT SHORTBREAD BARS

This was served at the P,E,O, Christmas lunch and everyone loved them.

RASPBERRY WALNUT SHORTBREAD BARS

Laurie Burdo (from Joan Osmun)

Shortbread base:

1 ¼ cups flour

½ cup granulated sugar

½ cup butter

Cut butter into flour/sugar mixture until fine meal type crumbs appear. Press into bottom of lightly greased 9” square pan. Bake at 350 degrees for 20 minutes until edges are tinged with brown.

 Remove from oven and immediately spread with 1/3 cup raspberry jam.

Topping:

2 large eggs

½ cup packed brown sugar

1 tsp. vanilla

2 TBSP. flour

1/8 tsp. salt

1/8 tsp. baking soda

1 cup chopped walnuts

Beat eggs with brown sugar and vanilla until well blended. Stir in flour mixed with salt and baking soda. Fold in chopped walnuts. Spoon over jam and spread lightly to corners. Bake 20-25 minutes longer until the top is set. Cool in pan and cut into small bars.