Total TimePrep: 10 min. Bake: 25 min. + cooling
- 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.
Nutrition Facts1 each: 131 calories, 7g fat (3g saturated fat), 25mg cholesterol, 52mg sodium, 17g carbohydrate (11g sugars, 0 fiber), 1g protein.
Jul 8, 2013
I would love to make these they sound great but what can I use in place of the nuts?
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.
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!
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!
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!
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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