| 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 <rcjones@METHOW.COM>
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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