Raspberry Walnut Shortbread

• 1 14 cups flour
• 2 tablespoons flour
• 12 cup sugar
• 12 cup cold butter
• 12 cup raspberry jam
• 2 eggs
• 12 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 cup walnuts, finely chopped

1. In a bowl, combine 1 1/4 cups flour and sugar; cut in butter until crumbly.
2. Press into a greased 9 inch square baking pan.
3. Bake at 350 degrees for 20 to 25 minutes or until edges are lightly browned.
4. Place on a wire rack.
5. Spread jam over hot crust.
6. In a mixing bowl, beat eggs, brown sugar and vanilla.
7. Combine baking soda and remaining flour (2 tbls) stir into the egg mixture just until combined.
8. Fold in walnuts.
9. Spoon over jam; spread evenly.
10. Bake for 17 to 20 minutes or until golden brown and set.
11. Cool completely on wire rack before cutting.

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

Taken from www.food.com/recipe/raspberry-walnut-shortbread-138824 (may not work)