Raspberry and Walnut Shortbread

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup cold butter (no substitutes)
• TOPPING:
• 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

Directions

1. In a bowl, combine flour and sugar. Cut in butter until crumbly. Press onto the bottom of a greased muffin pan. I used a mini muffin pan - the regular sized muffin pan might yield prettier results. Bake at 350 for 18-20 minutes or until set and the edges are lightly browned.
2. Meanwhile, for topping, combine eggs and brown sugar in a mixing 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.