1 1/2 c. butter, softened
1 c. powdered sugar
1 egg
1/4 tsp. salt
1/2 tsp. cinnamon
2 3/4 c. flour
1 1/2 c. finely chopped walnuts or pecans
2 c. raspberry jam
1 tbsp. lemon juice
Powdered sugar

In a large bowl cream butter, sugar, egg, salt and cinnamon until fluffy. Gradually fold in flour and nuts. Chill dough 1 hour.

Set aside 1/3 dough. Pat remaining 2/3 dough into a 15x10 jelly roll pan. Stir together jam and lemon juice. Spread evenly over pastry. On a floured surface pat or roll out remaining dough into a rectangle. Cut into strips 1/4 inch wide. Place strips on top of jam in a lattice pattern.

Bake 375 degrees for 35 to 40 minutes until pastry is lightly browned. Cool. Cut into bars. Yield: 30 bars.

Note: For a 16x11 pan make recipe 1 1/2 times.