1 cup butter 1 1/2 cup sugar, divided 2 egg yolks 2 1/2 cups all-purpose flour 1/4 teaspoon salt 1 jar (10 ounce size) strawberry or raspberry jelly 4 egg whites 2 cups finely chopped nuts
In mixing bowl, cream butter and 1/2 cup of the sugar. Beat in egg yolks. Add flour and salt; knead with fingers. Pat batter out on greased 9x9" pan. Bake at 350 degrees F. for 15-20 minutes, or until lightly browned. Remove from oven, spread with jelly.
Beat egg whites until stiff. Fold in remaining 1 cup sugar and nuts. Spread on top of jelly. Return pan to oven. Bake 25 minutes longer. Cut into squares while still warm.
276 calories, 15 grams fat, 33 grams carbohydrates, 4 grams proteinper serving. This recipe is low in sodium.
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I had also lost this recipe .. I was SO happy to find it .. I change it up with different jams .. but no matter what kind you use these are the best bar cookies EVER! I am so happy to have found the recipe. Will be making them with gluten free flour this year. I have also used all kinds of nuts .. from almonds to walnuts and pecans .. depending on the jam I change them up. Again THANK YOU for posting this wonderful recipe.
Nov 9, 2011
My mothers recipe box disappeared when she past away. I am so glad I finally have this one again. These are sooooo good. It will really take me back to a better time. When I was younger,& helping my mom with Christmas desserts.
Jun 3, 2011
My mom got this recipe out of the Detroit Free Press years ago. I lost my copy, but found it again here. The only change I made was to use a larger pan, as they are much better as thinner cookies. Even in a 9x13, they are about an inch thick. In an 11x17 pan, you need to use a rolling pin to help spread the dough, but you get really nice thin cookies. I cut them with a pizza cutter. Try all sorts of variations of jams and nuts.