Ingredients
- 3-3/4 cups all-purpose flour, divided - 1 tsp. salt - 1-1/2 cups I Can't Believe It's Not Butter!® Spread - 1-1/4 cups sugar - 2 eggs - 1 tsp. vanilla extract - 1 jar (12 oz.) raspberry preserves or jam - 1 cup chopped walnuts |
Instructions
Preheat oven to 350°.
Combine 3-1/2 cups flour and salt in medium bowl; set aside.
Beat I Can't Believe It's Not Butter!® Spread with sugar in large bowl with electric mixer until light and fluffy, about 5 minutes. Beat in eggs and vanilla until blended. Gradually beat in flour mixture until blended; batter will be thick. Evenly spread 3/4 of the batter in ungreased 11 x 17-inch jelly-roll pan. Evenly spread jam over batter; sprinkle with walnuts. Stir remaining 1/4 cup flour into remaining batter; drop by rounded teaspoonfuls over top.
Bake 35 minutes or until crust is golden brown. Cool completely on wire rack. To serve, cut into bars.