Raspberry-Walnut Shortbread Bars

Combine 1 1/4 cups flour and granulated sugar in medium bowl. Cut margarine into mixture until it resembles coarse crumbs. Press into bottom of lightly greased 9 x 9-inch baking pan.

Bake at 350° for 20 minutes or until edges are lightly golden.

Remove from oven; spread raspberry jam over shortbread.

In medium bowl, beat eggs, brown sugar and vanilla until creamy.

Combine 2 tablespoons flour, salt and soda; add to egg mixture and blend. Stir in walnuts.

Spoon over jam, spreading lightly to corners of pan.

Bake at 350° for 20 to 25 minutes more or until top is set. Cool in pan.

Cut into bars.

Yield: 2 dozen bars.