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| 1 1/4 Tasse | flour |
| 1/2 Tasse | sugar |
| 1/2 Tasse | butter |
| 1/3 Tasse | Raspberry jam |
| 2 | eggs |
| 1/2 Tasse | brown sugar packed |
| 1 Teelöffel | vanilla |
| 2 Esslöffel | flour |
| 1/8 Teelöffel | salt |
| 1/8 Teelöffel | Baking soda |
| 1 Tasse | walnuts chopped |
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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,
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