"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Raspberry Walnut Shortbread Bars Recipe

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This recipe for Raspberry Walnut Shortbread Bars, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Menton, Emmie
Added: Wednesday, August 16, 2006


1 1/4 cups sifted flour
1/2 cup raspberry jam
1/2 cup sugar
2 eggs
1/2 cup butter
1/2 cup brown sugar

1 tsp vanilla

2 Tbs flour

1/8 tsp salt

1/8 tsp baking soda

1 cup chopped walnuts

confectioners sugar

Preheat oven to 350F
Shortbread: Combine flour and sugar. Cut in butter until mixture is like fine meal. Press over bottom of ;lightly greased 7" X 12" baking pan. Bake for 20 minutes or until edges become slightly brown. Remove form oven.
Topping: Spread raspberry jam over shortbread. Beat eggs with brown sugar and vanilla until well blended. Stir in flour mixed with salt and soda. Add walnuts. Spoon over jam and spread to corners of pan. Return to oven and bake for 15 minutes or until top is set. Cool in the pan and cut into bars. Dust with 10X sugar if desired.




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