1/2 cup finely chopped hazelnuts
1 1/2 cup flour
1 tsp baking powder
1/8 tsp salt
3 Tbsp brown sugar
1/2 cup butter
1 1/2 cup shredded Cougar Gold® or Natural Cheddar
1 cup raspberry jam
Chop hazelnuts and reserve for later. Combine flour, baking powder, salt and brown sugar. Cut in butter until mixture looks like coarse crumbs. Stir in cheese (this may all be done in a food processor). Set aside 3/4 cup of this mixture.
Press remaining mixture in bottom of ungreased 8 inch square pan. Spread jam evenly over crust. Sprinkle with hazelnuts, pressing in gently. Sprinkle with reserved crumb mixture and pat gently. Bake at 350º for 25 minutes or until golden. Cool in pan. Cut into bars. Store in refrigerator. Makes about 16 bars.