This raspberry jam-filled cookie bar is an easy but elegant holiday treat.

Christmas Ribbon Bars

1/2 pound butter or margarine
1 cup granulated sugar
1 large egg
2 cups all-purpose flour
1/8 teaspoon salt
1/2 to 2/3 cup raspberry or strawberry jam, apricot preserves or marmalade
2/3 cup natural California pistachios, chopped

1. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt.
2. Spread one-half of dough into 9-inch square* pan.
3. Bake at 325°F (160°C) for 10 minutes; remove from oven. Spread jam to within 1/2-inch of edge.
4. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover.
5. Bake 35 minutes until top is golden brown; cool. Cut into squares.

Makes 2 to 3 dozen cookies.

*A 7 1/2 x 11 1/2 x 1 3/4-inch pan can be substituted.

Serving Tip: For a special dessert serve warm 3-inch square bars topped with whipped cream and additional chopped pistachios.

Recipe and photograph courtesy of the California Pistachio Commission.