1 1/4 c Flour
1/2 c Sugar
1/2 c Butter
1/3 c Raspberry jam
2 Eggs
1/2 c Brown sugar; packed
1 ts Vanilla
2 tb Flour
1/8 ts Salt
1/8 ts Baking soda
1 c Chopped walnuts
From: Randy and Colleen Jones rcjones@METHOW.COM
Date: Fri, 5 Jul 1996 21:33:06 -0700
From the Back of Diamond Walnut Pkg.
Shortbread recipe: Combine flour, sugar and butter til fine. Press into
bottom of lightly greased 9″ baking pan. Bake at 350 F for 20 minuets or
til light brown. Remove.
Spread 1/3 c. raspberry jam over the cooled shortbread.
Beat eggs, brown sugar and vanilla til well blended. Stir flour, salt and
soda together. Add to the egg mixture. Add 1 c. chopped walnuts.
Spoon the above over the jam and sprad lightly to the corners of the pan.
Return to the oven for 20 – 25 minutes, or until top is set.
Cool. Cut into bars.
EAT-L Digest 5 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings