| 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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