This lattice-topped treat is a cookie bar version on the linzer torte, a classic Austrian holiday dessert.

Linzer Bars

3/4 cup butter or margarine, softened

1/2 cup granulated sugar

1 large egg

1/2 teaspoon grated lemon peel

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon ground cloves

2 cups all-purpose flour

1 cup ground or finely chopped walnuts

1 cup raspberry or apricot jam

1. Preheat oven to 325°F (160°C). Grease a 9-inch square baking pan; set aside.
2. In large mixing bowl, cream butter, sugar, egg, lemon peel, cinnamon, salt and cloves.
3. Blend in flour and walnuts. Set aside about 1/4 of the dough for lattice top.
4. Pat remaining dough into bottom and about 1/2-inch up sides of pan. Spread with jam.
5. Make pencil-shaped strips of remaining dough, rolling against a lightly floured surface with palms of hands.
6. Arrange in lattice pattern over top, pressing ends against dough on sides.
7. Bake for 45 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars

Makes 2 dozen small bars.