1 c. chopped walnuts
1/3 c. jam raspberry
2 eggs
1/2 c. packed brown sugar
1 tsp. vanilla
2 tbsp. flour
1/8 tsp. salt
1/8 tsp. baking soda

SHORTBREAD BASE:

1 1/4 c. flour
1/2 c. sugar

Cut in 1/2 cup butter until mixture is like fine meal. Prepare base, press into bottom of lightly greased 9 inch square pan. Bake at 350 degrees for 20 minutes. Remove spread raspberry jam over base. Beat eggs with brown sugar and vanilla until well blended. Stir in flour mixed with salt and soda. Add walnuts. Spoon over jam layer and spread to corners of pan. Return to oven and bake 20 to 25 minutes until top is set. Cool well and cut into 24 bars.