Name: Raspberry Walnut Shortbread Bars
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

But it should also be said that Scripture does not ask us to believe in a contradiction. A contradiction would be “There is one God and there is not one God,” or “God is three persons and God is not three persons,” or even (which is similar to the previous statement) “God is three persons and God is one person.” But to say that “God is three persons and there is one God” is not a contradiction. It is something we do not understand, and it is therefore a mystery or a paradox, but that should not trouble us as long as the different aspects of the mystery are clearly taught by Scripture, for as long as we are finite creatures and not omniscient deity, there will always (for all eternity) be things that we do not fully understand.

Wayne Grudem

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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