Categories: Christmas, cookies, fall, sweets, winter

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup sifted confectioners' sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup chopped walnuts
• 3/4 cup raspberry jam

Directions

1. Heat the oven to 375° F. Grease a 9-inch square pan with butter or cooking spray.
2. In a mixing bowl, beat the butter and sugar until they’re well blended. Add the flour and salt and beat just until the dough forms clumps. Don’t overmix. Lightly flour your hands, then place the dough on a piece of waxed paper and squeeze it into a ball (the warmth of your hands will soften the dough enough to hold it together).
3. Divide the dough into thirds. Crumble one third into a bowl and set it aside. Press the remaining 2 thirds evenly into the greased pan using the back of a spoon to smooth the surface. Bake it on the center oven rack until the edges are lightly golden, about 10 minutes.
4. Set the pan on a wire rack. While the shortbread cools, mix the oats and nuts into the reserved dough with your fingers until the mixture is crumbly.
5. Spread the raspberry jam on the cooled shortbread (it’s okay if it’s still warm), then evenly cover the jam with the crumb topping. Bake the bars until the topping is golden brown, about 24 minutes, then return the pan to the wire rack. While the shortbread is still slightly warm, cut it into 16 squares, then cut each square in half diagonally. Once the triangles cool completely (they are very fragile while warm), lift them from the pan with a spatula. Makes about 2 1/2 dozen.

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