| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | St. Louis | Post3 | 24 | servings |
INGREDIENTS
| === FOR BARS === | ||
| 1 1/4 | c | All-purpose flour |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Butter -; (1 stick) |
| 1/2 | c | Raspberry jam |
| === FOR TOPPING === | ||
| 1/3 | c | Brown sugar -; (packed) |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 3 | tb | All-purpose flour |
| 1/8 | ts | Salt |
| 1 | c | Chopped walnuts |
INSTRUCTIONS
To prepare bars: Preheat oven to 350 degrees. In medium bowl, combine flour and sugar. With pastry blender, cut in butter until crumbly. Press on bottom of greased 9- by 9-inch baking pan. Bake for 18 to 20 minutes, until edges are lightly golden brown. Spread jam over crust. To prepare topping: In a small bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well-mixed, 1 to 2 minutes. Stir in flour and salt until well-mixed. Stir in walnuts. Pour topping over jam; spread carefully to cover. Return to oven; bake 20 to 24 minutes, until golden brown and filling is set. Let cool completely. Cut into bars. Yield: 24 bars. Comments: This recipe was the grand prize winner in last year's Land O'Lakes Butter Cookie Contest. Recipe Source: St. Louis Post-Dispatch - 12-07-1998 Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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