These attractive bars have a rich buttery crust holding the sweet jam topping. They're a big favorite on my Christmas cookie trays.
- 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.
Originally published as Raspberry Delights in Best of Country Cookies 1999, p84
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