1 c. chopped Sun Maid raisins (or others)
1/2 c. raspberry or plum jam
2 eggs
3/4 c. packed brown sugar
1/4 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 c. walnuts, chopped
1 tsp. grated orange peel
1 tsp. vanilla
Powdered sugar

Prepare shortbread base. Combine:

1 1/4 c. all-purpose flour
1/3 c. granulated sugar
1/2 c. butter

Blend to fine crumbs. Press firmly into bottom of greased 8" square pan.

Bake in 350 degree oven for about 25 minutes or until edges are lightly browned.

Mix together raisins and jams, spread over shortbread base.

Beat eggs with brown sugar, flour, baking powder and salt. Stir in walnuts, orange peel and vanilla. Pour mixture evenly over top of raisins and jam. Return pan to oven.

Bake 35 to 40 minutes longer or until top is browned and springs back when lightly touched in center. Cool in pan. Sift powdered sugar on top. Cut into 24 bars.