Raspberry Walnut Shortbread Bars

I had these at a picnic once and immediately came home and made about 10 batches of them trying to duplicate the recipe. These are the perfect light after dinner morsel to cure that sweet tooth craving. The first time I had them they were made with raspberry jam but clearly you could substitute your favorite jam.

Raspberry Walnut Shortbread Bars

Shortbread base:

1 1/4 cup all purpose flour
1/2 cup sugar
1/2 cup butter, cold

Topping:

1/2 cup raspberry jam
2 eggs
1/2 cup brown sugar
1 t. vanilla
2 T. flour
1/8 t. salt
1/8 t. baking soda
1 cup walnuts, chopped (can also use pecans)

Pre-heat oven to 350 degrees.

To prepare the shortbread crust: combine the flour and sugar. Cut in the butter until the mixture is like a fine meal. Spray an 8 inch square baking dish with non-stick cooking spray and press the mixture into the bottom in an even layer. Bake for 20 minutes, just until lightly golden around the edges.

Immediately upon removing the shortbread from the oven spread it with the raspberry jam. Set aside while you prepare the topping.

In a bowl combine the eggs, brown sugar, and vanilla; beat until well combined. In a separate bowl combine the flour, salt, and soda. Mix into the egg mixture. Stir in the nuts. Spoon over the jam and spread lightly to the corners of the pan. Return to the oven and bake an additional 20 to 25 minutes or until the top is set.

Cool in the pan and cut into bars. You may sprinkle the top with powdered sugar for a nice presentation.

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