I don't usually like anything with jam, even Hamantashen, but these jam bars are a winner! You can leave out the lemon rind and walnuts if you prefer. You can also use all margarine or all shortening; it doesn't make much of a difference in this recipe. I generally use raspberry jam, but any jam can work.
1 9x13-inch pan
2 cup flour
1 cup sugar
1 tsp lemon zest (optional)
Â½ cup margarine
Â½ cup vegetable shortening
1 egg, lightly beaten
1 cup chopped walnuts (optional but adds extra crunch)
Â¾ cup jam
Preheat oven to 350â„‰.
Mix flour, sugar and lemon zest together.
Cut in margarine and shortening and blend.
Add egg and chopped walnuts, if desired. Mix well.
Divide the dough in half. Set one half aside.
Pat one half of the dough into a greased 9x13-inch pan.
Spread jam over the dough.
Crumble the second half of the dough over the jam filling.
Bake at 350â„‰ for 45-50 minutes or until lightly browned.
Cut into bars when cool.