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Easy Raspberry Linzer Bars   Oven Temp. ~350º Baking Time ~ 12 to 15 minutes Pan size ~ cookie sheet Servings ~ 4 to 5 dozen depending on the size   GLENDA'S Helpful Kitchen Hints ~~~~~~~~~~~ This recipes is great with any of your favorite fruit preserves Easy Linzer Bars 2 cups flour 1/2 cup sugar 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon grated lemon peel 1/2 cup margarine or butter 1/4 cup Karo Light Corn Syrup 1/2 cup seedless raspberry preserves 1/3 cup finely chopped walnuts 2/3 cup confectioners sugar 1 tablespoon milk Preheat oven to suggested temperature. Combine flour, sugar, baking soda, cinnamon and lemon peel in large mixing bowl; set aside. Heat margarine and corn syrup in small saucepan over low heat until margarine melts. Pour over flour mixture; stir until thoroughly blended. Divide dough into five equal pieces. Pat each piece of dough into a 14 x 1-inch rope on a large ungreased cookie sheet. Combine raspberry preserves and walnuts. Make a depression down the center of each rope; fill with preserve mixture, mounding slightly. Bake 12 to 15 minutes or until lightly browned. Remove from oven and cut diagonally into 1-inch wide slices. In small bowl stir confectioners sugar and milk until smooth. Drizzle over warm cookies. Cool on wire racks. Store in an air-tight container.

 

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