Raspberry Walnut Shortbread Bars
|1¼ cups flour|
|1/2 cup sugar|
|1/2 cup unsalted butter|
|1/2 cup seedless raspberry or cranberry/orange preserves|
|1/3 cup brown sugar|
|1 tsp vanilla|
|3 Tbsp flour|
|1/8 tsp salt|
|1 cup chopped walnuts|
Preheat oven to 350°F. Combine flour and sugar, and cut in butter until crumbly. Press in the bottom of a greased 9"x9" baking pan. Bake for 18 to 20 minutes or until edges are lightly golden brown. Cool 10 minutes; make topping.
Combine brown sugar, eggs, and vanilla in a small mixing bowl. Beat at medium speed until well mixed (1 to 2 minutes). Stir in flour and salt until well mixed. Add walnuts.
Spread jam over crust; pour topping over jam. Continue baking 20 to 24 minutes or until golden brown and filling is set. Cool completely. Cut into bars.
Makes 24 servings