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I’ve made raspberry jam squares before. Last time, it was my Grandma’s recipe, which included a nutty oatmeal crust. This time, the recipe came from Food & Wine and features a shortbread crust. I love either crust—it just depends on what you’re in the mood for!It’s not as easy to top them, as it is with the other ones, but the end result is so pretty that it’s worth a little ex
