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