Raspberry Squares Cookie

Shortbread
1 1/2 cups flour
1/3 cup sugar
1/2 cup butter

Filling
1 cup chopped raisins
1/2 cup raspberry jam-seedless

Topping
2 eggs
1 teaspoon vanilla
3/4 cup brown sugar
1 cup chopped walnuts
1/4 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt

Shortbread
Combine ingredients into fine crumbs-food processor. 
Line an 8" square pan with tin foil leaving two inches on each long side for handles.
Grease well.

Pat crumbs into pan and bake at 350º ( perhaps less- check to be sure the 
shortbread does not get too well done ).

Filling
mix raisins and jam and spread on warm baked shortbread.

Topping
Mix all ingredients together and pour onto filling.
Bake 35-40 minutes. perhaps a little more.
Sprinkle with confectioners sugar