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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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Light and easy elegant looking little squares. Perfect for an afternoon of coffee and tea. Taken from, Betty Crocker's Best of Baking. Ingredients:
1 c all-purpose flour |
1 c powdered sugar |
1 c ground walnuts |
1/2 c margarine or butter, softened |
1/2 tsp. ground cinnamon |
2/3 red raspberry preserves |
(to make apricot linzer bars: substitute ground almonds for the ground walnuts and apricot preserves for the raspberry preserves.) |
be sure and use the pan size called for in this recipe. cookie dough needs to be spread to the sides and into the corners of the pan. |
Directions:
1. Heat oven to 375 degrees.
2. Mix all ingredients except preserves until crumbly.
3. Press two-thirds of mixture in ungreased square pan, 9X9X2-inches.
4. Spread with preserves.
5. Sprinkle with remaining crumbs.
6. Press gently into preserves.
7. Bake 20 to 25 minutes or until light golden brown. (Cookies are done when a toothpick is inserted into the center of the pan. If it comes out wet, they need more time.)
8. Cool completely in the pan. Cut into 48 bars or 18 for a larger bar.
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