- 1 cup butter, softened
- 1 cup sugar
- 2 large 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 forRaspberry Delights
"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."
" 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!"
"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"