| 1 | cup Gold Medal® all-purpose flour |
| 1 | cup powdered sugar |
| 1 | cup ground walnuts |
| 1/2 | cup butter or margarine, softened |
| 1/2 | teaspoon ground cinnamon |
| 2/3 | cup red raspberry preserves |
| 1. | Heat oven to 375ºF. Mix all ingredients except preserves with spoon until crumbly. Press two-thirds of crumbly mixture on bottom of ungreased square pan, 9x9x2 inches. Spread with preserves. Sprinkle with remaining crumbly mixture; press gently into preserves. |
| 2. | Bake 20 to 25 minutes or until light golden brown. Cool completely, about 1 hour. For 48 bars, cut into 8 rows by 6 rows bars. Or cut into squares or triangles. |
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| The flavors in this bar were inspired by linzertorte, a classic European dessert originating in Linz, Austria. |
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| Make these fabulous bars ahead of time. Line your pan with aluminum foil, leaving the edge of the foil above the rim of the pan on two opposite sides; grease foil in bottom of pan lightly. Bake bars as directed. When cool, use foil "handles" to remove the whole square from the pan. Wrap airtight and freeze. Before serving, unwrap and let stand about one hour until room temperature. |
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| Apricot lovers can use apricot preserves instead of raspberry and ground almonds instead of the walnuts for variety with this delicious recipe. |
Nutrition Information:
65 ( 25 ); 3 g ( 0g); 0mg; 25 mg; 8 g ( 0g); 1 g 2 %; 0%; 0%; 0% 1/2 ; 1/2