Raspberry-Walnut Shortbread

• 1-1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup cold butter
• 2 eggs, lightly beaten
• 1/2 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup chopped walnuts
• 1/3 cup raspberry jam

1. In a bowl, combine flour and sugar. Cut in butter until crumbly. Press onto the bottom of a greased 9-in. square baking pan. Bake at 350u0b0 for 18-20 minutes or until set and the edges are lightly browned.
2. Meanwhile, for topping, combine eggs and brown sugar in a bowl. Beat in vanilla. Combine the flour, salt and baking soda; add to egg mixture. Stir in walnuts. Carefully spread jam over hot crust. Pour egg mixture over jam. Bake 16-20 minutes longer or until browned and set. Cool. Cut into bars.

flour, sugar, cold butter, eggs, brown sugar, vanilla, flour, salt, baking soda, walnuts, raspberry jam

Taken from www.tasteofhome.com/recipes/raspberry-walnut-shortbread/ (may not work)