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Ingredients
| all-purpose flour (unsifted): 3 cups |
| powdered sugar (sifted): 3 cups |
| walnuts (chopped): 3 cups |
| unsalted butter: 1 1/2 cups |
| ground cinnamon: 1 1/2 tsp |
| Jell-O gelatin (raspberry): 8 oz |
Linzer Torte Bars (Cookie Exchange Quantity)
Credit: www.bettycrocker.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
72 serving(s)
Tags
- Heat oven to 375°F. In large bowl, stir together all ingredients except preserves and additional powdered sugar with spoon until crumbly. Reserve 2 cups of the mixture for topping; press remaining mixture in bottom of ungreased 15x10x1-inch pan.
- Bake 15 to 20 minutes or until crust is golden brown. Spread with preserves. Sprinkle with reserved crumb mixture; press gently into preserves.
- Bake 20 to 25 minutes longer or until light golden brown. Cool completely, about 1 hour. Sprinkle with additional powdered sugar. For bars, cut into 12 rows by 6 rows.