Submitted by: Lenore L
| Recipe Ingredients: |
| 2 2/3 |
cups all purpose flour |
| 1 1/3 |
cups sugar |
| 1 |
tsp cinnamon |
| 1 |
tsp salt |
| 3 |
sticks butter cut into 1 tsp chunks |
| 3 |
oz bar of cream cheese |
| 4 |
egg yolks |
| 1 |
whole egg |
| 2 |
tsp vanilla |
| 2 |
cups of good quality jam (peach apricot or seedless raspberry) |
| 2 |
cups English Walnuts |
Cooking Directions: |
| 1. |
Preheat oven to 425 degrees.
|
| 2. |
Oil spray a jelly roll pan and line with parchment paper and oil spray again; overhang edges slightly.
In a food processor, blend the dry ingredients then add the vanilla, butter and cram cheese a tablespoon at a time; a course dough begins to form. Add the egg and yolks one at a time and a smooth dough forms quickly.
Press 3/4 of the dough into the prepared pan. Cover liberally with the jam. I like the Sarabeth's because of the consistency and it's a large jar. Top with the rest of the dough and the walnuts. Press lightly to fill pan.
|
| 3. |
Bake 20-25 minutes until the jam bubbles and the top is golden.
|
| 4. |
Cool on a rack very thoroughly. Cut into bars with a pizza wheel. Lift off of the parchment with a spatula.
|
|
|
English Walnuts (Raw, No Shell)
A very common ingredient found in many baking items. These walnut halves and pieces are mainly grown in California and Oregon.
|
