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Raspberry Delights Recipe
Raspberry Delights Recipe photo by Taste of Home

Raspberry Delights Recipe

Read Reviews (6)
5 6
Publisher Photo
These attractive bars have a rich buttery crust holding the sweet jam topping. They're a big favorite on my Christmas cookie trays.
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min. + cooling
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup coarsely ground pecans
  • 1 cup raspberry jam

Nutritional Facts

1 serving (1 each) equals 131 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 52 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans.
  2. Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam.
  3. Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Originally published as Raspberry Delights in Best of Country Cookies 1999, p84

Nutritional Facts

1 serving (1 each) equals 131 calories, 7 g fat (3 g saturated fat), 25 mg cholesterol, 52 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Reviews for Raspberry Delights(6)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 8, 2013

I would love to make these they sound great but what can I use in place of the nuts?

MY REVIEW
Reviewed Feb. 20, 2013

Throwing out my other recipes for raspberry bars...these are heaven! I used real butter and it made for a delicious crust.

MY REVIEW
Reviewed Jan. 1, 2013

Beyond excellent cookie! I've made these several times, have added this recipe to my must-do-for-Christmas-each-year list, and have been repeatedly asked for the recipe.

One time I had enough raspberry jam for only half the pan, so I used apricot-pineapple on the other half... the presentation of the two different colored cookies looked great. Super easy to assemble, rich taste, pretty cookie...you gotta make this one!

MY REVIEW
Reviewed Mar. 6, 2011

 I've made these with apricot, raspberry, strawberry, blackberry, blueberry and pineapple jam/simply fruit, and fruit preserves -- all Smuckers, and get asked for the recipe each and every time.  I have some peach preserves tucked away right now to try next.  These are delicious!

MY REVIEW
Reviewed Mar. 6, 2011

I did not use the pecans, and I also used strawberry jam. Had to cook longer than directed. My husband and I loved them very much! Will make agian!

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