| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Desserts | 20 | Servings | |
INGREDIENTS
| 3/4 | c | Butter, softened |
| 3/4 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Cinnamon |
| 1 | ts | Lemon peel, grated |
| 1/4 | ts | Salt |
| 2 | c | Flour |
| 1 | c | Walnuts, ground |
| 1 | c | Raspberry or apricot jam |
| Powdered sugar |
INSTRUCTIONS
Heat oven to 325°. Spray or grease a 9 in square baking dish. Combine butter, sugar, egg, cinnamon, lemon peel, cloves, and salt, beat until light and fluffy. Add flour and walnuts, mix well. Set aside 3/4 cups dough for lattice top. Press remaining dough into greased pan. spread with jam. Out of the 3/4 cup dough make pencil shaped strips by rolling on floured board with palms of hands. Arrange strips in lattice over jam. Bake at 325° for about 45 minutes or until lightly browned. Cool completely. Sprinkle with powdered sugar, if desired. Cut into bars. 20 bars. NOTES : Jam filled treats with pretty lattice tops, a cookie version of the famous Linzer tortes from the city of Linz, Austria. Recipe by: Diamond Walnut Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@prodigy.com (MRS IRA M DENNIS) on Feb 22, 1997.
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