|Butter||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Walnuts||1⁄4 Cup (4 tbs), ground|
|Lemon peel||1⁄2 Teaspoon, grated|
|Raspberry jam||1⁄2 Cup (8 tbs) (or strawberry)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter||3 Tablespoon, softened|
Cream butter and sugar with electric mixer.
Add eggs, flour, walnuts, lemon peel, cinnamon and salt.
Pat mixture into an 8-inch square dish.
Cook at HIGH 2 1/2 to 3 1/2 minutes or until center is slightly firm.
Meanwhile, mix together topping ingredients until mixture resembles coarse crumbs.
Spread jam on top of baked crust; sprinkle topping over jam.
Cook at HIGH 3 to 3 1/2 minutes or until jam bubbles around edge.
Let stand until cool.