clipped from: www.bettycrocker.com | 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 |
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| 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. |
