Knot Guilty
Page 25
by Betty Hechtman
Preheat oven to 375 degrees. Grease a 10 × 15 pan.
In a large bowl mix flour, powdered sugar, walnuts and cinnamon. Cut in the butter using a pastry blender until the mixture is crumbly.
Spread 2⁄3 of the crumbly mixture in the pan and press down. Spread the raspberry preserves on the crust. Sprinkle the rest of the crumbly mixture on top and pat down gently.
Bake for approximately 20–25 minutes until golden brown. Cool completely before cutting into bars.
Makes about 42 bars.