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Ingredients
| all-purpose flour (unsifted): 1 1/4 cups |
| all-purpose flour (unsifted): 2 Tbl |
| granulated sugar: 1/2 cup |
| salted butter: 1/2 cup (cold) |
| raspberry jam: 1/2 cup |
| eggs: 2 |
| light brown sugar (packed): 1/2 cup (packed) |
| vanilla extract: 1 tsp |
| baking soda: 1 tsp |
| walnuts (chopped): 1 cup (finely chopped) |
Raspberry Walnut Shortbread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
16 serving(s)
Tags
- In a bowl, combine 1 1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9 inch square baking pan.
- Bake at 350 degrees for 20 to 25 minutes or until edges are lightly browned.
- Place on a wire rack.
- Spread jam over hot crust.
- In a mixing bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour (2 tbls) stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly.
- Bake for 17 to 20 minutes or until golden brown and set.
- Cool completely on wire rack before cutting.