Raspberry Bars

• 2 c. flour
• 1 c. sugar
• 1 tsp. grated lemon peel
• 1/2 c. butter or oleo, softened
• 1/2 c. vegetable shortening
• 1 egg, lightly beaten
• 1 c. walnuts, chopped fine
• 3/4 c. seedless black raspberry preserves

1. Preheat oven to 350u0b0.
2. Grease a 9 x 13-inch pan.
3. In large bowl, combine flour, sugar and lemon peel.
4. With pastry blender or 2 knives, cut in butter or oleo until well blended.
5. Stir in egg and nuts.
6. Reserve half the dough for topping.
7. With floured hand, pat other half of dough into prepared pan.
8. Spread preserves to within 1/2-inch of edges.
9. Crumble reserved dough as topping over preserves.
10. Bake 45 minutes or until lightly browned (do not overbake).
11. Cool on wire rack.
12. Cut into bars.
13. Store covered up to 3 days or wrap and freeze.

flour, sugar, butter, vegetable shortening, egg, walnuts, black raspberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892027 (may not work)