Raspberry Walnut Shortbread Bars Food

RASPBERRY-FILLED WALNUT SHORTBREAD BARS

Steps:

• Preheat oven to 350°. In a bowl, combine 1-1/4 cups flour and sugar; cut in butter until crumbly. Press into a greased 9-in. square baking pan. Bake 20-25 minutes or until edges are lightly browned. Place on a wire rack. Spread jam over hot crust., In a bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly. , Bake 17-20 minutes longer or until golden brown and set. Cool completely on a wire rack before cutting.

RASPBERRY/WALNUT SHORTBREAD BARS

Steps:

• Prepare shortbread recipe, press evenly into bottom of lightly greased 9-inch square baking pan.
• Bake at 350 degrees for 20 minutes, or until edges are lightly browned.
• Remove from oven and spread the raspberry jam over top.
• Beat eggs, sugar and vanilla until well blended.
• Combine flour, sugar, salt and chopped walnuts, spread on top of jam, making sure to cover corners.
• Return to oven and bake another 25-30 minutes or until top is set.
• Cool in pan, cut into bars.

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
• In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
• Preheat the oven to 350 degrees F.
• Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

RASPBERRY WALNUT BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in walnuts., Pat half of the mixture into a greased 8-in. square baking pan. Spread with jam. Crumble remaining crust mixture over jam. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack.

RASPBERRY WALNUT SHORTBREAD BARS

Steps:

• 1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan.
• Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping.
• 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts.
• 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently.
• 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set.
• 5. Cool Completely and cut into bars.
• The cooking time will vary as oven do so watch until the top turns golden brown.