| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookie | 16 | Servings | |
INGREDIENTS
| 1 1/4 | c | Flour |
| 1/2 | c | Sugar |
| 1/2 | c | Butter |
| 1/3 | c | Raspberry jam |
| 2 | Eggs | |
| 1/2 | c | Brown sugar; packed |
| 1 | ts | Vanilla |
| 2 | tb | Flour |
| 1/8 | ts | Salt |
| 1/8 | ts | Baking soda |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
From: Randy and Colleen Jones <[email protected]> Date: Fri, 5 Jul 1996 21:33:06 -0700 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, http://www.erols.com/hosey.
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