Raspberry Walnut Shortbread Recipe

Name: Raspberry Walnut Shortbread
Yield: 4 servings
Cuisine: American
Ingredients: 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

Servings: persons

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 14 cups flour, 2 tablespoons flour, 12 cup sugar, 12 cup cold butter, and more.

Yes, Raspberry Walnut Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Raspberry Walnut Shortbread

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