- 1 cup butter, softened
- 1 cup sugar
- 2 egg yolks
- 2 cups all-purpose flour
- 1 cup coarsely ground pecans
- 1 cup raspberry jam
- 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.
- Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam.
- Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars. Yield: 3 dozen.
Reviews for Raspberry Delights
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"I would love to make these they sound great but what can I use in place of the nuts?"
"Throwing out my other recipes for raspberry bars...these are heaven! I used real butter and it made for a delicious crust."
"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!"
" 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!
"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!"