“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.”
READY IN:
1hr 15mins
YIELD:
24 bars
UNITS:
US

Ingredients Nutrition

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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