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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 24 |
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A friend brought this to one of my cookie exchange parties. I have tried the raspberry version, but she said that apricot jam could also be used, so I am including both. Great flavor and really nice presentation! A food processor comes in handy for the walnuts, or you can finely chop them. Ingredients:
3/4 cup butter, softened |
1/2 cup sugar |
1 egg |
1/2 teaspoon lemon zest |
1/4 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2 cups flour |
1 cup walnuts, ground |
1 cup apricots or 1 cup raspberry jam |
Directions:
1. Preheat oven to 325°F Grease a 9x9 square pan.
2. Cream together butter, sugar, egg, lemon zest, salt, cinnamon, and cloves in a bowl.
3. Mix in flour and walnuts.
4. Reserve 1/4 of the dough, and pat the remaining into the prepared pan, going up about 1/2 inch on each side.
5. Spread chosen jam flavor in a layer over top of the dough.
6. Flour a flat surface.
7. Use reserved dough to create a lattice top for the bars by dividing it into pencil-shaped strips and rolling it on the floured surface.
8. Arrange in a lattice pattern across the top of the jam, criss crossing the strips and pressing the ends against the dough on the sides of the pan.
9. Bake 45 mintures, or until lightly browned.
10. Cool in the pan on a wire rack before cutting into bars.
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