Raspberry Delights Recipe

5 6 5
Raspberry Delights Recipe
Raspberry Delights Recipe photo by Taste of Home
Publisher Photo

Raspberry Delights Recipe

Read Reviews
5 6 5
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1 cup coarsely ground pecans
  • 1 cup raspberry jam

Directions

In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Gradually add flour. 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

Nutritional Facts

1 each: 131 calories, 7g fat (3g saturated fat), 25mg cholesterol, 52mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.

  • 1 cup butter (no substitutes), softened
  • 1 cup sugar
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1 cup coarsely ground pecans
  • 1 cup raspberry jam
  1. In a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Gradually add flour. 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. 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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Reviews forRaspberry Delights

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MY REVIEW
vienne User ID: 4588246 80873
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
glitterchatter User ID: 2651232 80829
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
Pinky50 User ID: 529648 25464
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
Jendoug2 User ID: 2641140 71682
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!"

MY REVIEW
mybugisgreen User ID: 5542164 41597
Reviewed Feb. 20, 2011

"This was my first experience making a bar cookie, and my first experience using jam in a cookie. I used Smuckers Simply Fruit. I really like these. They are very tasty. I wish I had used a little less jam than I did, because the cookie part tastes so good that the jam takes away from it. I also liked that I could put all of the cookies in one pan and bake them once, rather than having to bake them in batches. I put a layer of parchment paper down in the pan, which slid out very easily, and made slicing the pieces much easier.

carriescookiecountdown.blogspot.com"

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